Frank's Recipes! Blue Fettuccine

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Blue Fettuccine

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 teaspoon Finely chopped fresh basil, or 1/2 teaspoon 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.