3/4 Sage, 1/4 rosemary, lots of fresh pepper, 1/4 cup of herbed chevre and 3 tbsp butter in large metal bowl over the boiling pasta to melt and combine. Thinned with milk and pasta water. Used quartered baby yukon golds and fresh green beans. Even my kids said "Make this again!". Second time used garlic & herb Boursin - and we licked our plates!
Linguine with Gorgonzola, Potatoes, Green Beans, and Sage
ftcollinsco Posted: 02/09/11
JanieV Posted: 08/09/10
This recipe was easy to prepare, but seemed to have a little less flavor than I would have expected from a 5 star recipe. This seemed too bland to serve to company or for a special occasion. I like the pasta and potato combo and a classic James Beard recipe, which has much better flavor, is pasta with new potatoes and pesto.
Katiecanoe Posted: 01/26/10
Made this for the first time last night and it is definitely going into the regular rotation! It was super easy to make, and had great flavor. I really appreciated that everything was cooked in one pot, so it was easy to clean up. I used regular gorgonzola (not the dolce kind), so increased the butter to 4 Tbsp as directed, and I swapped fresh basil for sage, since that is what I happened to have on hand. I am thinking next time I might steam some frozen peas in the microwave and toss those in at the last minute for some extra green in the dish. I also saw reduced fat gorgonzola at the store, and may try that next time. I am a vegetarian and my husband is a total carnivore, and he loved this meal and said it was very satisfying as is. It could also be a great dish at a dinner party, maybe with some grilled chicken and a salad.
GeodeJul Posted: 06/08/13Omaha, NE
Potatoes and pasta? I questioned that but made it anyway. It was bland and carbohydrate heavy. I made this with the spinach and it still didn't have much flavor. Would not make again.
Jenlhebert Posted: 09/09/12
Awesome recipe, everyone loved it and it was fairly quick/easy!