Oil of Basil and Mushrooms Creamy Pasta

Method

1. Make the basil oil: blend fresh basil leaves with extra virgin olive oil until smooth. Set aside.
2. Bring a large pot of salted water to a boil and cook the rigatoncini pasta until al dente.
3. While the pasta cooks, heat a drizzle of extra virgin olive oil in a pan and sauté minced garlic until fragrant.
4. Add sliced mushrooms to the pan and cook until golden and tender.
5. Drain the pasta, reserving a little pasta water.
6. Toss the pasta into the pan with the mushrooms, add the basil oil, and mix well. Add a splash of pasta water if needed for creaminess.
7. Finish with a generous grating of Parmigiano Reggiano or Pecorino Romano, and season with freshly ground black pepper. Serve immediately.