Lynn's Buckwheat Avocados
200 gm Dried buckwheat noodles
Salt and pepper
25 gm Butter
30 ml Olive oil
2 x Garlic cloves, peeled and finely chopped
2 x Shallots, peeled and finely chopped
25 gm Sun-dried tomatoes in oil, cut into fine strips
2 x Firm ripe avocados
15 ml Chopped parsley
15 gm Basil leaves, cut into strips
25 gm Parmesan cheese, grated
Method :
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.