| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Fettuccine |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Minced fresh parsley leaves; or to taste, plus, |
|
|
; if desired, parsley |
|
|
; sprigs for garnish |
| 2 |
tb |
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.
A Message from our Provider:
“There is hope. There is Jesus”