Instructions: In a Morganware Pasta Pot* of boiling salted water, cook the fettuccine until it is al dente.

While the fettuccine is cooking, heat the oil and the garlic in a small saucepan over a low heat just until the mixture is hot. 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 evenly between four bowls and serve immediately, garnished with additional parsley and grated parmesan.

Serve garnished with chives.

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