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.
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