Blue Fettuccine

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

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.

Servings: 4
Source: Woman's Day Meals in Minutes