1st time making it, and it was DELICIOUS! However I did mash the cheese mixture with heavy cream, just to make it a little more creamy. And it turned out perfect! The potatoes were on point and the string beans added just the right texture and crunch to this recipe. I will definitely be making this again!
Linguine with Gorgonzola, Potatoes, Green Beans, and Sage
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.
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- Calories: 505
- Calories from fat: 30%
- Protein: 19g
- Fat: 17g
- Saturated fat: 11g
- Carbohydrate: 69g
- Fiber: 2.7g
- Sodium: 1085mg
- Cholesterol: 44mg
- 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
- 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.
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