Blue Cheese crumbled
Shallots finely chopped
Basil finely chopped
Parsley fresh, chopped
For added deliciousness; you can substitute the Fettuccine for Spinach Fettuccine.
Prepare fettuccine according to package directions until al dente (slightly chewy); drain and return to pot; set aside.
Drain oil from marinated tomatoes, reserving 1 tablespoon of the oil. Cut tomatoes into thin strips; set aside.
Meanwhile, in small skillet over medium heat, heat reserved dried tomato oil; add shallots and garlic. Saute until shallots are limp but not brown. Add white wine, basil and dried tomatoes. Heat through. Remove from heat.
Return pasta pot to the burner. Add shallot mixture to the cooked pasta; toss coating all of the fettuccine.
Add blue cheese and parsley; toss again to melt cheese.
Serve on heated plates.
Keldon C. | January 7th, 2022