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  "Blue" Fettuccine
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 625
Ingredients:
4 oz Danish blue cheese or 8 oz.
Danish blue Castello cheese,
Chilled
1/4 cup Marinated, dried tomatoes
8 oz Green fettuccine or spinach
Egg noodles
2 tbsp Minced shallots
1 Garlic clove, minced
2 tbsp Dry white wine
1 1/2 tsp Finely chopped fresh basil,
Or 1/2 tsp. dried basil
1/4 cup Chopped fresh parsley
Instructions:
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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