Buckwheat Noodles with Goat's Cheese recipe
information
When you don't feel like doing a lot of cooking, try this good fast supper dish. The earthy flavour of buckwheat goes well with the nutty, peppery taste of rocket leaves, offset by the deliciously creamy goat's cheese.
ingredients
350 g (12 oz) buckwheat noodles
50 g (2 oz) butter
2 garlic cloves, finely chopped
4 shallots, sliced
75 g (3 oz) hazelnuts, lightly roasted and roughly chopped
large handful rocket leaves
175 g (6 oz) goat's cheese
salt and freshly ground black pepper
50 g (2 oz) butter
2 garlic cloves, finely chopped
4 shallots, sliced
75 g (3 oz) hazelnuts, lightly roasted and roughly chopped
large handful rocket leaves
175 g (6 oz) goat's cheese
salt and freshly ground black pepper
method
1. Cook the noodles in a large saucepan of boiling water until just tender. Drain well.
2. Heat the butter in a large frying pan. Add the garlic and shallots and cook for 2 - 3 minutes, stirring all the time, until the shallots are soft.
3. Add the hazelnuts and fry for about 1 minute. Add the rocket leaves and, when they start to wilt, toss in the noodles and heat through.
4. Season with salt and pepper. Crumble in the goat's cheese and serve immediately.
2. Heat the butter in a large frying pan. Add the garlic and shallots and cook for 2 - 3 minutes, stirring all the time, until the shallots are soft.
3. Add the hazelnuts and fry for about 1 minute. Add the rocket leaves and, when they start to wilt, toss in the noodles and heat through.
4. Season with salt and pepper. Crumble in the goat's cheese and serve immediately.
serving amount
serves 4
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