Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        danish blue cheese or 8 oz.
                        danish blue castello cheese
                        chilled
     1/4  cup           marinated -- dried tomatoes
   8      ounces        green fettuccine or spinach
                        egg noodles
   2      tablespoons   minced shallots
   1                    garlic clove -- minced
   2      tablespoons   dry white wine
   1 1/2  teaspoons     finely chopped fresh basil
                        OR 1/2 tsp. dried basil
     1/4  cup           chopped fresh parsley

Preparation:

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. 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; toss again to melt cheese. Serve immediately on heated plates.