Linguine with Gorgonzola, Potatoes, Green Beans, and Sage

Linguine with Gorgonzola, Potatoes, Green Beans, and SageRecipe
Leo Gong
The elegant sauce practically creates itself in the time it takes to toss the pasta. Prep and Cook Time: 30 minutes. Notes: If you can't find gorgonzola dolce or other soft blue cheese, use 6 oz. of regular blue cheese (such as gorgonzola or Danish blue) and increase butter to 4 tbsp.
Makes 6 servings (serving size: 1 1/2 cups)


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2 medium Yukon Gold potatoes
1 tablespoon salt
1 pound linguine
10 ounce green beans, cut into 2-in. lengths, or 1 bag (10 oz.) frozen cut green beans
6 fresh sage leaves, plus more for garnish
8 ounces gorgonzola dolce or other soft blue cheese, such as Fourme d'Ambert (see Notes)
2 tablespoons butter
1/2 teaspoon freshly ground black pepper, plus more for garnish


Total: 30 Minutes

1. Peel potatoes and cut into 3/4-in. pieces. Put in a large pot, add 2 qts. water, cover, and bring to a boil. Add salt and linguine. Stir, cover, and return to a vigorous boil. Add green beans, cover, and bring back to a boil. Uncover and cook until linguine is tender to the bite, about 5 minutes.

2. Meanwhile, chop sage leaves. In a large serving bowl, mash cheese, butter, sage, and pepper together. Set aside.

3. Reserve 1/2 cup pasta water and set aside. Drain pasta and vegetables, shaking off as much water as possible. Pour pasta and vegetables on top of cheese-butter mixture. Toss to combine until cheese melts and coats pasta. If resulting sauce is too thick, add reserved pasta water, 1 tbsp. at a time. Serve hot, garnished with additional sage or pepper if you like.


Spinach: Add 6 oz. of spinach, cut into thin ribbons or chopped, to the pasta for the last minute of cooking.

Radicchio: In a large frying pan over high heat, cook 1 head thinly sliced radicchio in 2 tsp. olive oil until wilted, about 3 minutes. Add to cooked pasta before tossing with cheese.

Herbs: Use thyme, oregano, or basil instead of sage.

Note: Nutritional analysis is per serving.

Created date

September 2007

Nutritional Information

Calories 505
Caloriesfromfat 30 %
Protein 19 g
Fat 17 g
Satfat 11 g
Carbohydrate 69 g
Fiber 2.7 g
Sodium 1085 mg
Cholesterol 44 mg