Rice Noodle Pan with Sheep Cheese and Sundried Tomatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g rice noodles
- 1 tablespoon olive oil
- 1 small onion (s)
- 2 cloves garlic
- 4 tablespoon corn
- 4 tablespoon olives, black, pitted
- 8 tomato (s), dried, pickled in oil
- 2 tablespoon tomato paste
- 50 g sheep cheese, Greek
- 2 tablespoon pine nuts
- 50 g parmesan, freshly rated
- 0.5 ½ bunch basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice noodles in lightly salted water according to the instructions on the package.
- Finely chop the onion and garlic and sauté in olive oil or the oil from the tomato glass in a pan until translucent.
- Cut the sun-dried tomatoes into pieces. Put the tomato pieces, corn and olives in the pan and fry for two minutes. Mash the sheep`s cheese and stir in the tomato paste. Make some space on one side of the pan and roast the pine nuts there and then mix in.
- Wash and finely chop the basil. Add the basil, parmesan and rice noodles to the pan and mix well. Season with salt and pepper and let it steep for two minutes until the cheese has melted.
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