0 recipes from contoocook and beyond


l/2 lb. fettuccine
l/4 cup olive oil
l tbsps. minced garlic
2 tbsps. minced parsley leaves
2 tbsps. minced fresh mint leaves, or to taste

3 ozs. mild goat cheese such as Montrachet, crumbled (l/4 cup)
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 mod-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 s&p to taste. Divide the pasta
between 2 plates and garnish with parsley sprigs.
Serves 2. Gourmet Magazine July l992

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