Spicy Ribbon Noodles with Chili Rebel

Ingredients 

• 1/4 cup of shallots

• 1 garlic clove

• 2 tbsp watercress

• 1 small chili pepper

• 2 tbsp Hay-milk butter

• 3/4 cup cherry tomatoes

• 1.2 cups cream

• 1/2 cup Chili Rebel

• 3 tbsp flour

• Salt and pepper

• 1 lb. and 1.6 oz ribbon noodles

First peel the shallots and garlic and finely chop both. Then halve the chili pepper, remove the seeds, and finely dice. Coarsely chop the watercress, then melt the hay-milk butter in a pan and sauté the shallots and garlic until they are light. Halve the tomatoes, add to the pan, and sauté briefly. Stir the watercress and chilies and immediately remove pan from heat. Grate the Chili Rebel and heat the cream separately in a saucepan and gradually add the cheese, stirring constantly until melted and briefly bring to the boil. Stir in the flour to bind it, season to taste with salt and pepper. Cook the ribbon noodles al dente and drain pasta and mix with cheese sauce. If the cheese is too thick, add some of the pasta water. Arrange the ribbon noodles on plates and spread the chili mixture over them. Garnish with watercress. Enjoy!