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Fettuccine with Blue Cheese Sauce

Photo: Ralph Anderson; Styling: Buffy Hargett
Prep time 20 mins
Cook time 15 mins
Yield 8 servings


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

How to Make It

  1. Place pine nuts in a single layer on a baking sheet.

  2. Bake at 350° for 7 minutes or until toasted. Set aside.

  3. 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.

  4. Toss cooked pasta with spinach strips and next 3 ingredients. Pour blue cheese sauce over pasta, and toss to coat. Sprinkle pasta with remaining 1/2 cup blue cheese and pine nuts. Serve immediately.