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Linguine with Gorgonzola, Potatoes, Green Beans, and Sage

Leo Gong
Total time 30 mins
Yield Makes 6 servings (serving size: 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4. Variations:

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

  6. 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.

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

  8. Note: Nutritional analysis is per serving.