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