Grilled Portobello Steaks + Pesto + Linguine

Ingredients:

Portobello Mushrooms & Pesto:

• 4 large portobello mushrooms, cleaned & cut into 1/2″ strips
• 2 tbs olive oil
• 1/8 tsp salt
• approx. 1/3 cup pesto

Linguine Aglio E Olio:

• 1 lb homemade or boxed whole wheat linguine
• 1 1/2 cups pasta cooking water
• 1 tsp kosher salt
• 1/3 cup extra virgin olive oil
• 8 large garlic cloves, cut into thin slices
• 1/2 tsp crushed red pepper flakes
• 1/2 cup minced fresh parsley or basil
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions:

Portobello Mushrooms:

1. Heat olive oil in a  grill pan or cast iron skillet over medium-high heat.
2. Add the mushrooms, sprinkle with salt, and cook for approx. 10  minutes.
3. Remove from the heat, but keep warm.

Spaghetti Aglio E Olio:

1. Cook the pasta as directed (add 2 tsp of kosher salt to the water) and save 1 1/2 cups of the water before draining.
2. Heat the olive oil over medium heat in a large pot and add the garlic.
3. Cook for 2 minutes, stirring frequently, until the garlic starts to turn golden (don’t let it burn – the garlic can become bitter if it cooks to the point that it turns brown)
4. Add the red pepper flakes and cook for 30 seconds.
5. Add the reserved pasta water and bring to a boil.
6. Add 1/2 tsp salt and simmer for 5 minutes (until reduced by 1/3).
7. Add the drained pasta to the garlic sauce and toss.
8. Remove from the heat and add in the parsley / basil, and parmesan cheese.
9. Let sit for 5 minutes.

Bringing it All Together:

1. Serve pasta in bowls. Place mushrooms slices on top of the pasta, along with  1 1/2-2 tbs of pesto and serve immediately.