"blue" Fettuccine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Danish blue cheese or 8 oz.,
Danish blue Castello cheese,
Chilled,
1/4 cup: Marinated, dried tomatoes
8 ounce: 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,
Directions:
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: Womans
Day Meals in Minutes.
Source from luhu.jp
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: Womans
Day Meals in Minutes.
Source from luhu.jp
Tags
Pasta