• 12 oz. package Roasted Garlic and Basil Fettuccine
• ¼ lb. blue cheese, crumbled
• 1 can artichoke hearts, quartered
• alt and pepper to taste
• 4 Tbsp. dill, chopped
• 1 bunch of green onions, chopped
• ¼ cup lemon juice
• 1 tsp. Dijon-style mustard
• ½ cup oil

Cook pasta as directed on the package. Cool in cold water.  Place in a serving dish. Add crumbled cheese, artichoke quarters, salt, pepper, dill, and onions to the pasta. Blend lemon juice and mustard. Add the oil, mix well, and pour over the salad. Toss well. Cover and marinate for at least one hour before serving. Serves 4.