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Linguine with Potatoes and Goat Cheese

This pasta can be eaten right away or made ahead and served cold or at room temperature.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, June 2004


  • 3 garlic cloves
  • 1 pound linguine
  • 1 medium russet potato, peeled and cut into 1/2-inch chunks
  • 1 1/2 cups frozen peas
  • 1 1/2 cups fresh basil leaves
  • 1/4 cup olive oil
  • 3 tablespoons pine nuts
  • Coarse salt
  • 4 ounces goat cheese (crumbled)


  1. In a large pot of boiling salted water, blanch 3 garlic cloves 2 minutes. Remove garlic; set aside.

  2. In same water, cook 1 pound linguine 5 minutes; add 1 medium russet potato, peeled and cut into 1/2-inch chunks. Cook until pasta is al dente, according to package instructions. Add 1 1/2 cups frozen peas; drain.

  3. Meanwhile, in a blender, puree reserved garlic with 1 1/2 cups fresh basil leaves, 1/4 cup olive oil, 3 tablespoons pine nuts, and 1 cup water; season generously with coarse salt. In a large bowl, toss with pasta mixture and 4 ounces crumbled goat cheese. Garnish with more basil leaves.


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