Fettuccine with cherry tomatoes, goat cheese, and herbs

Ingredients

Quantity		Ingredient
½	pounds	Fettuccine
¼	cup	Olive oil
1	tablespoon	Minced garlic
2	tablespoons	Minced fresh parsley leaves; or to taste, plus,
		; if desired, parsley
		; sprigs for garnish
2	tablespoons	Minced fresh mint leaves; or to taste
1		1/2 cups cherry tomatoes; quartered, up to 1
3	ounces	Mild goat cheese such as Montrachet; crumbled (about 3/4
		; cup)

Directions

In a kettle of boiling salted water cook the fettuccine until it is al dente. While the fettuccine is cooking, in a small saucepan heat the oil and the garlic over moderately low heat just until the mixture is hot and remove the pan from the heat. Drain the fettuccine well and in a bowl toss it with the oil mixture, the minced parsley, the mint, the tomatoes, the goat cheese and salt and pepper to taste. Divide the pasta between 2 plates and garnish it with the parsley sprigs.

Serves 2.

Gourmet July 1992

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Converted by MM_Buster v2.0l.

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