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Fettuccine with Blue Cheese Alfredo

(0 Votes)
Updated July 25, 2017
10 Min
8 Min

We put a twist on fettuccine alfredo and made it Fettuccine with Blue Cheese Alfredo. What could be better than this pungent and luxurious taste?

What You'll Need:
  • 3/4 cup crumbled blue cheese, divided
  • 1 (10-ounce) container refrigerated Alfredo sauce
  • 2 ounces fresh spinach leaves
  • 1 (9-ounce) package refrigerated fettuccine
  • 3 ounces thinly sliced ham, cut into thin strips
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup pine nuts, toasted (see note)
What To Do:
  1. Combine 1/2 cup blue cheese and the Alfredo sauce; set aside.

  2. Stack several spinach leaves, and roll stack, jellyroll fashion; cut roll into 1/4-inch slices to make thin spinach shreds. Repeat with remaining spinach; set aside.

  3. Cook pasta according to package directions. Drain pasta, and immediately toss with blue cheese Alfredo sauce, spinach, ham, and parsley. Sprinkle pasta with remaining 1/4 cup blue cheese and the pine nuts. Serve immediately.


Toasting nuts really brings out their flavor. You can toast this small amount of pine nuts in a dry skillet over medium heat for just a few minutes, stirring often. You can also substitute walnuts for the pine nuts, if you'd like.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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