Ingredients
- 12 ounces egg noodles
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon chopped thyme leaves
- 2 tablespoons unsalted butter
- room temperature
- Kosher salt and freshly cracked black pepper
Instructions
- Cook the noodles according to package directions in a large pot of salted boiling water.
- Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl.
- Drain the cooked noodles and immediately add them to the bowl with the herbs and butter.
- Toss and serve.
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