Instructions: In a kettle of boiling salted water cook the Tagliatelle until it is al dente. While the Tagliatelle 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 Tagliatelle 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.