- 2 cups fresh basil
- 4 large (5-inch-diameter) portobello mushrooms
- 3 tablespoons olive oil
- 2 cups grated Asiago cheese
- 1 16-ounce jar antipasto salad with olives
- 6 ounces 1/8-inch-thick slices Genoa salami
- 12 ounces linguine
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Ad...