Name: Buckwheat Noodles with Avocado
Ingredients: 200 g Dried buckwheat noodles; Salt and pepper; 25 g Butter; 30 ml Olive oil; 2 Garlic cloves; peeled and finely; ; chopped; 2 Shallots; peeled and finely; ; chopped; 25 g Sun-dried tomatoes in oil; cut into fine; ; strips; 2 Firm ripe avocados; 15 ml Chopped parsley; 15 g Basil leaves; cut into strips; 25 g Parmesan cheese; grated

CATEGORY	CUISINE	TAG	YIELD
Dairy		Anton, Mosimann, Naturally	4	servings

INGREDIENTS

200	g	Dried buckwheat noodles
		Salt and pepper
25	g	Butter
30	ml	Olive oil
2		Garlic cloves; peeled and finely
		; chopped
2		Shallots; peeled and finely
		; chopped
25	g	Sun-dried tomatoes in oil; cut into fine
		; strips
2		Firm ripe avocados
15	ml	Chopped parsley
15	g	Basil leaves; cut into strips
25	g	Parmesan cheese; grated

INSTRUCTIONS

Cook the dried buckwheat noodles and the salt and pepper in a pan of
boiling water with a dash of oil for approximately 5-7 minutes,
keeping them al dente. Drain well and set aside.
Heat the butter, olive oil, garlic, shallots, sun-dried tomatoes in
oil in a large frying pan for a few minutes.
Peel, stone and cut the avocado flesh into medium dice. Add all along
with the noodles, and season with salt and pepper. Toss gently until
all the ingredients are heated through.
Serve accompanied with extra grated parmesan cheese.
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