| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1992 |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fettuccine |
| 1/4 |
c |
Olive oil |
| 1 |
T |
Minced garlic |
| 2 |
T |
Minced fresh parsley leaves |
|
|
or to taste plus |
|
|
if desired parsley |
|
|
sprigs for garnish |
| 2 |
T |
Minced fresh mint leaves, or |
|
|
to taste |
| 1 |
|
1/2 cups cherry tomatoes |
|
|
quartered up to 1 |
| 3 |
oz |
Mild goat cheese such as |
|
|
Montrachet crumbled |
|
|
about |
|
|
3/4 |
|
|
cup |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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