Fettuccine with Cherry Tomatoes, Goat Cheese, and Herbs

1. 1

   In a kettle of boiling salted water cook the fettuccine until it is al dente.

2. 2

   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.

3. 3

   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.

4. 4

   Divide the pasta between 2 plates and garnish it with the parsley sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.