Lunch: Linguine with Gorgonzola, Potatoes, Green Beans, and Sage Recipe | MyRecipes

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)

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

Instructions

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

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