Categories: Italian, Main Dish, Pasta
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, quartered
- salt
- fresh ground black pepper
- 1/2 cup chopped onion
- 1 1/2 cups frozen green peas, defrosted
- 8 -10 fresh sage leaves
- 1 cup dry white italian wine
- 1 tablespoon salt
- 1 lb dried linguine
- 6 tablespoons parmigiano-reggiano cheese
Directions
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In a covered pasta pot over high heat, bring water to a boil.
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Meanwhile, in a large saute pan, heat oil over medium heat.
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Add in garlic and salt and pepper to taste; cook, stirring, until garlic is translucent but not brown, 2-3 minutes.
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Using a slotted spoon, remove and discard garlic.
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Add in onion and cook, stirring, until soft and tender, about 5 minutes.
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Add peas, sage and wine; bring to a boil.
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Decrease heat and simmer until wine is reduced by half.
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Cover, remove from heat and set aside.
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While the sauce is simmering, add salt and linguine to the boiling water.
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Cook, uncovered, over high heat until pasta is al dente.
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Scoop out about 1 cup of the pasta water and set aside; drain pasta.
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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.
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Ad linguine and, using pasta tongs, toss to coat evenly.
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Add half of the Parmigiano-Reggiano and toss well.
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Transfer to a large serving platter and sprinkle with remaining cheese.
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Serve immediately.