Blue Fettuccine

Ingredients

1/2 Tsp	Basil
4 Oz	Blue Cheese
1 Clove	Garlic
8 Oz	Green Fettuccine
1 Tbsp	Olive Oil
1/4 Cup	Parsley
2 Tbsp	Shallot
1/4 Cup	Sun-Dried Tomatoe
2 Tbsp	White Wine Dry

Directions

On waxed paper, divide cheese into 10 - 12 pieces; set aside. Prepare fettuccine according to package directions until al dente; drain and return to pot. Meanwhile, in small skillet over medium heat, heat olive oil; add shallots and garlic. Saute until shallots are limp but not brown. Add wine, basil and 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.