Fettucini with Cherry Tomatoes Goat Cheese and Herbs

Serving Size: 2
Preparation Time: 0:30

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 (Montrachet) 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.

Serving Ideas: heat plates, serve quickly Suggested Wine: White, Chardonnay