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Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Extra-wide egg noodles

  2. 2 tablespoons 30ml Butter - cut small bits

  3. 2 sections Fresh tarragon - leaves removed,

  4. And chopped to abt 1 tbspn

  5. 2 tablespoons 30ml Chopped flat-leaf parsley leaves

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Cook noodles in boiling water until just tender, about 6 minutes.

  2. Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.

  3. This recipe yields 4 servings.

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