Fettuccini with Cherry Tomatoes, Goat Cheese and Herbs

[Guest guest]

Fettuccini with Cherry Tomatoes, Goat Cheese and Herbs

 

1/2 pound fettucine

1/4 cup olive oil

1 tablespoon garlic minced

2 tablespoons parsley minced leaves

2 tablespoons mint minced leaves

1 1/2 cups cherry tomatoes quartered

3 ounces goat cheese or your favorite feta crumbled

 

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

While the fettucine 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 fettucine well, and in a bowl toss it with the oil mixture,

the parsley, the mint, the tomatoes, the goat cheese, and salt and pepper to

taste. Serve immediately - gets cold fast! Divide the pasta between two plates

and garnish with parsley sprigs. Serves 2.