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"Blue" Fettuccine

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  • 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. Posted to MM-Recipes Digest V3 #246
Date: Mon, 09 Sep 1996 13:24:02 -0400
From: Cindy J Hartlin <>