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.