Parsleyed Noodles (Nouilles Persillees)


8 ounces dried egg noodles
2 teaspoons unsalted butter
1 tablespoon fresh flat-leaf parsley; minced
  Salt; to taste
  Freshly-ground black pepper; to taste

Cook the noodles in a large saucepan of boiling water according to the package directions.  Drain, reserving 2 tablespoons of the water.  Place the noodles in a warm bowl.  Add the butter and reserved cooking water. Toss to coat.  Add the parsley and season with salt and pepper.  Toss to coat.

Source:  The French Culinary Institute

4 servings

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