For the pasta: In a large saute pan, saute the garlic in the olive oil until tender and fragrant. Add the cherry tomatoes, season with salt and cook until the tomatoes start to burst. Squash the tomatoes with the back of a spoon.
Add the rosemary, thyme and cheese and cook for 3 to 5 minutes. Cook the pasta according to package instructions, reserving the pasta water. Add the cooked pasta to the sauce and toss. Add some salt and extra pasta water if needed.
For the goat cheese balls: Add the basil, mint, rosemary, thyme and lemon zest to the goat cheese. Form 9 to 12 small balls.
Served the pasta topped with the basil, mint and goat cheese balls. Finish with olive oil if desired.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.