Fettuccine with Blue Cheese Sauce

Fettuccine with Blue Cheese Sauce
Photo by Ralph Anderson


  • ¼ teaspoon salt
  • 2 cups tightly packed torn spinach, cut into thin strips
  • 2 (9-ounce) packages refrigerated fettuccine, cooked
  • 6 ounces thinly sliced ham, cut into thin strips
  • ¼ cup chopped fresh parsley
  • 1 ½ (4-ounce) packages crumbled blue cheese, divided
  • 1 ½ cups half-and-half
  • + 2 more ingredients
    • 1 (8-ounce) package cream cheese, cubed
    • ½ cup pine nuts

Place pine nuts in a single layer on a baking sheet. Bake at 350° for 7 minutes or until toasted. Set aside. Cook 1 cup blue cheese, half-and-half, and cream cheese in a heavy saucepan over medium heat, stirring constantly, 5 minutes or until mixture is smooth. Keep warm. Toss cooked pasta with s...

View full recipe at My Recipes


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