Yield: 4 Servings
4 oz Danish blue cheese or 8 ounce 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 teaspoon Finely chopped fresh basil, or 1/2 teaspoon 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. Sauté 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.