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Blue Fettuccine


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


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.

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