450 g dried linguine
¼ cup Saint Sebastian Bay Extra Virgin Olive Oil
1 head roasted garlic cloves squeezed out
1 cup roasted cauliflower
1 cup shiitake mushrooms
1 cup blanched green beans
Salt and freshly ground black pepper, to taste
⅓ cup chopped fresh parsley
¼ cup chopped fresh basil
½ cup grated Parmigiano Reggiano, as desired, optional
1
In a large saucepan, cook pasta in salted water until al dente.
2
Strain in a colander, reserving about 1/2 cups of the pasta water and set both the pasta and water aside.
3
While pasta is cooking, heat the olive oil in a large skillet over low heat.
4
Add the roasted garlic, cauliflower, mushrooms and green beans.
5
Season with salt and pepper.
6
When the pasta is al dente and has been drained, add it to the skillet along with the pasta water, parsley and basil.
7
Toss to combine.
8
Add the grated cheese to taste.
Ingredients
450 g dried linguine
¼ cup Saint Sebastian Bay Extra Virgin Olive Oil
1 head roasted garlic cloves squeezed out
1 cup roasted cauliflower
1 cup shiitake mushrooms
1 cup blanched green beans
Salt and freshly ground black pepper, to taste
⅓ cup chopped fresh parsley
¼ cup chopped fresh basil
½ cup grated Parmigiano Reggiano, as desired, optional
