Blue Cheese Fettuccine

Directions

On waxed paper, divide cheese into 10 to 12 pieces and set aside.

Drain oil from marinated tomatoes, reserving 1 tablespoon.

Cut tomatoes into thin strips and set aside.

Prepare fettuccine according to package directions until al dente (tender but firm); remove from heat; drain and return to pot.

Meanwhile, in small skillet over medium heat, heat reserved oil; add shallots and garlic.

Sauté 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; quickly toss again to melt cheese.

Serve immediately on heated plates.

Enjoy, Cindy