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