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“In '250 True Italian Pasta Dishes'”

Ingredients Nutrition


  1. In a covered pasta pot over high heat, bring water to a boil.
  2. Meanwhile, in a large saute pan, heat oil over medium heat.
  3. Add in garlic and salt and pepper to taste; cook, stirring, until garlic is translucent but not brown, 2-3 minutes.
  4. Using a slotted spoon, remove and discard garlic.
  5. Add in onion and cook, stirring, until soft and tender, about 5 minutes.
  6. Add peas, sage and wine; bring to a boil.
  7. Decrease heat and simmer until wine is reduced by half.
  8. Cover, remove from heat and set aside.
  9. While the sauce is simmering, add salt and linguine to the boiling water.
  10. Cook, uncovered, over high heat until pasta is al dente.
  11. Scoop out about 1 cup of the pasta water and set aside; drain pasta.
  12. 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.
  13. Ad linguine and, using pasta tongs, toss to coat evenly.
  14. Add half of the Parmigiano-Reggiano and toss well.
  15. Transfer to a large serving platter and sprinkle with remaining cheese.
  16. Serve immediately.

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