LINGUINE WITH BLUE CHEESE & ARTICHOKES
12 oz package of Pasta Valente Spinach Linguine
4 tbsp butter
1/2 tsp chopped garlic
1 medium red onion, chopped
1/4 lb. blue cheese crumbled
8 oz. cream cheese, quartered
1 can artichokes packed in water, drained and quartered
1 cup milk
4 tbsp chopped fresh dill
salt and pepper to taste
Saute garlic and onions in butter for 2 minutes, add crumbled blue cheese,
cream cheese, and artichokes. Stir in milk slowly.
Add dill, salt and pepper. Cook Pasta Valente in salted boiling water for 3-5 minutes. Drain.
Serve over hot pasta.