Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

"Blue" Fettuccine




Source of Recipe


THE WEB


List of Ingredients




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


Recipe



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.

Serves 4.