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Ingredientes
- 200 gm Dry buckwheat noodles Salt and pepper
- 25 gm Butter
- 30 ml Extra virgin olive oil
- 2 x Garlic cloves, peeled and finely minced
- 2 x Shallots, peeled and finely minced
- 25 gm Sun-dry tomatoes in oil, cut into fine strips
- 2 x Hard ripe avocados
- 15 ml Minced parsley
- 15 gm Basil leaves, cut into strips
- 25 gm Parmesan cheese, grated
Direcciones
- Cook the dry buckwheat noodles and the salt and pepper in a pan of boiling water with a dash of oil for approximately 5-7 min, keeping them al dente. Drain well and set aside.
- Heat the butter, extra virgin olive oil, garlic, shallots, sun-dry tomatoes in oil in a large frying pan for a few min.
- Peel, stone and cut the avocado flesh into medium dice. Add in all along with the noodles, and season with salt and pepper. Toss gently till all the ingredients are heated through.
- Serve accompanied with extra grated parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 212 | 82% |
| Total Fat 23.89g | 30% |
| Saturated Fat 6.72g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 268mg | 11% |
| Potassium 571mg | 16% |
| Total Carbs 10.1g | 3% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.89g | 2% |
| Protein 4.88g | 8% |
