Title: "Blue" Fettuccine
Categories: Pasta
Yield: 4 Servings
| 4 | oz | Danish blue cheese or 8 oz. |
| | | Danish blue Castello cheese, |
| | | Chilled |
| 1/4 | c | Marinated, dried tomatoes |
| 8 | oz | Green fettuccine or spinach |
| | | Egg noodles |
| 2 | tb | Minced shallots |
| 1 | | Garlic clove, minced |
| 2 | tb | Dry white wine |
| 1 1/2 | ts | Finely chopped fresh basil, |
| | | Or 1/2 tsp. dried basil |
| 1/4 | c | 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.