A delightful pasta dish featuring roasted garlic, a hint of lemon, and a creamy asiago cheese finish.
Cook the linguine in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Preheat the oven to 425°F (220°C). Place the garlic cloves in a baking dish, drizzle with olive oil, and roast until tender, about 30 minutes.
Wrap the garlic in foil for even roasting and easier cleanup.
Heat a frying pan over medium heat. Add the roasted garlic, parsley, salt, and pepper, and sauté for 1 minute.
Mash the roasted garlic slightly with a fork to release its flavor.
Add the white wine and lemon juice to the pan, bringing it to a simmer.
Let the wine reduce slightly to concentrate its flavor.
Toss the cooked linguine in the pan with the sauce, ensuring it is evenly coated.
Add a splash of reserved pasta water if the sauce seems too dry.
Stir in the butter until melted and well combined.
Swirl the pan to emulsify the butter into the sauce.
Serve the pasta topped with grated asiago cheese and garnish with additional parsley if desired.
Serve immediately for the best flavor and texture.
Continue in our app for the best experience
