Food & Cooking Recipes Ingredients Pasta and Grains Linguine with Potatoes and Goat Cheese Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 6 This pasta can be eaten right away or made ahead and served cold or at room temperature. Ingredients 3 garlic cloves 1 pound linguine 1 medium russet potato, peeled and cut into ½-inch chunks 1 ½ cups frozen peas 1 ½ cups fresh basil leaves ¼ cup olive oil 3 tablespoons pine nuts Coarse salt 4 ounces goat cheese (crumbled) Directions In a large pot of boiling salted water, blanch 3 garlic cloves 2 minutes. Remove garlic; set aside. 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. 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. Rate it Print