Linguine with Potatoes and Goat Cheese

Prep Time:
10 mins
Total Time:
20 mins

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


  • 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)


  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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