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
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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 MM-Recipes Digest V3 #246
Date: Mon, 09 Sep 1996 13:24:02 -0400
From: Cindy J Hartlin <cjhartlin@accent.net>
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