Blue Fettuccine

Recipe Ingredients

4 oz	113g	Danish blue cheese or 8 oz.
		Danish blue castello cheese
		Chilled
1/4 cup	15g / 0.5oz	Marinated - dried tomatoes
8 oz	227g	Green fettuccine or spinach
		Egg noodles
2 tablespoons	30ml	Minced shallots
1		Garlic clove - minced
2 tablespoons	30ml	Dry white wine
1 1/2 teaspoons	7.5ml	Finely chopped fresh basil
		OR 1/2 tsp. Dried basil
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

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. Sauteeuntil 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.

Source:
Mario Batali

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