Linguine With Peas and Sage

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a covered pasta pot over high heat, bring water to a boil.
  • Meanwhile, in a large saute pan, heat oil over medium heat.
  • Add in garlic and salt and pepper to taste; cook, stirring, until garlic is translucent but not brown, 2-3 minutes.
  • Using a slotted spoon, remove and discard garlic.
  • Add in onion and cook, stirring, until soft and tender, about 5 minutes.
  • Add peas, sage and wine; bring to a boil.
  • Decrease heat and simmer until wine is reduced by half.
  • Cover, remove from heat and set aside.
  • While the sauce is simmering, add salt and linguine to the boiling water.
  • Cook, uncovered, over high heat until pasta is al dente.
  • Scoop out about 1 cup of the pasta water and set aside; drain pasta.
  • Add 2 T of the reserved pasta water to pea mixture, return to element and increase heat to high, adding more pasta water if necessary.
  • Ad linguine and, using pasta tongs, toss to coat evenly.
  • Add half of the Parmigiano-Reggiano and toss well.
  • Transfer to a large serving platter and sprinkle with remaining cheese.
  • Serve immediately.
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