We had this tonight, and 3 of the 4 of really liked it! It was a little grainy because of the type of potatoes I used and the dried sage since the grocery store didn't have any fresh. And we used peas instead of green beans since it was what we had on hand. It was quite tasty, a little too salty (cut back on that if you think the cheese will be enough), and would be really good with chicken added in! Oh, and it was really quick and easy to throw together....minimal chopping and not much cleanup! If you use blue cheese instead of gorgonzola, add 2 more tablespoons of butter.
- YIELD: Makes 6 servings (serving size: 1 1/2 cups)
- TOTAL:30 MINUTES
- COURSE: Main Dishes
Ingredients
- 2 medium Yukon Gold potatoes (I used russets since it was what we had)
- 1 tablespoon salt
- 1 pound linguine
- 10 ounce green beans, cut into 2-in. lengths, or 1 bag (10 oz.) frozen cut green beans (frozen peas or a veggie medley would work fine)
- 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
Preparation
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.
Variations:
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.
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.
Variations:
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.
No comments:
Post a Comment