I wanted to like this dish. I really did. But it fell short on flavor and the combination of starches was just a little weird for me. It was easy to make but I think I would omit the potatoes if I made it again and maybe add a little cream to the sauce.
Here’s the recipe from Sunset:
- 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.