Blue Fettuccine
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Blue Fettuccine
  Pasta  
Last updated 6/12/2012 12:41:26 AM. Recipe ID 212. Report a problem with this recipe.
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      Title: "blue" fettuccine
 Categories: Pasta
      Yield: 4 Servings
 
      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.
 




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Recipe ID 212 (Apr 03, 2005)

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