\"blue\" fettuccine

Yield: 4 Servings

Measure Ingredient
4 ounces Danish blue cheese or 8 oz.
\N \N Danish blue Castello cheese,
\N \N Chilled
¼ cup Marinated, dried tomatoes
8 ounces Green fettuccine or spinach
\N \N Egg noodles
2 tablespoons Minced shallots
1 \N Garlic clove, minced
2 tablespoons Dry white wine
1½ teaspoon Finely chopped fresh basil,
\N \N Or 1/2 tsp. dried basil
¼ cup Chopped fresh parsley

On waxed paper, divide cheese into 10 - 12 pieces; set aside. Drain oil from marinated tomatoes, reserving 1 tablespoon. Cut tomatoes into thin strips and reserve. Prepare fettuccine according to package directions until al dente; drain and return to pot. Meanwhile, in small skillet over

medium heat, heat reserved oil; add shallots and garlic. Saute until shallots are limp but not brown. Add wine, basil and reserved tomatoes. Heat through and keep hot. Add mixture to pasta; toss. Add cheese and parsley; toss again to melt cheese. Serve immediately on heated plates. Typed in MMFormat by Cindy Hartlin. Source: Woman's Day Meals in Minutes.

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