1 (3 oz. pkg.) cream cheese, softened
2 oz. blue cheese
1/3 c. olive oil
1/3 c. chopped fresh basil
1/3 c. chopped fresh parsley
2 minced garlic cloves
1 lb. Rotelle pasta, cooked as directed, drained, kept warm
1 c. grated Parmesan cheese

Mix together the cream cheese and blue cheese in small bowl until smooth. Gradually mix in oil. Stir in basil, parsley and garlic. Spoon over the hot cooked Rotelle. Add the Parmesan cheese. Toss gently to mix well.

Serve with garlic toast.

Submitted by: Sherry Monfils