Recipe - Blue Fettuccine

4 ounce Danish blue cheese or 8 oz.
Danish blue Castello cheese,
Chilled
One fourth cup Marinated, dried tomatoes
8 ounce Green fettuccine or spinach
Egg noodles
2 tablespoon Minced shallots
1 Garlic clove, minced
2 tablespoon Dry white wine
1 One half teaspoon Finely chopped fresh basil,
Or One half tsp. dried basil
One fourth 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.
Posted to MMRecipes Digest V3 #246

Date: Mon, 09 Sep 1996 13:24:02 0400

From: Cindy J Hartlin cjhartlin@accent.net