ASIAGO ANTIPASTO LINGUINE

This fun dish combines classic antipasto platter ingredients with pasta. If you're in a hurry, omit the sautéed mushrooms.

Ingredients

12-oz. Villa Frizzoni Linguine: RFS item # 25034.
3 tbsp. Villa Frizzoni 75/25 Blend Canola / Extra Virgin Olive Oil: RFS item #10112.
4 large (5-inch-diameter) Portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick.
6-oz. 1/8-inch-thick slices Genoa salami, cut into thin strips.
1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives.
2 cups shredded Trifoglio Asiago cheese, divided: RFS item #76786.
2 cups chopped fresh Markon Fresh Basil, divided: RFS item # 77800.
 

Preparation:

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Drain, reserving 1/2-cup pasta cooking liquid.
3. Heat oil in same pot over medium-high heat.
4. Add mushrooms; sauté until tender and brown, about 6 minutes.
5. Add salami; toss 30 seconds.
6. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes.
7. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl.
8. Sprinkle with 1/2-cup basil; serve with 1/2-cup cheese.

Market tip: Asiago is an Italian cow's-milk cheese with a rich, nutty flavor.

Makes 4 main-course servings.