Toss egg noodles in nutty browned butter, chives, thyme, sage, and Parmesan for a side dish that’s sure to satisfy.
Browned Butter–Herb Noodles
Makes 2 servings
Ingredients
- 2 cups wide egg noodles
- ½ cup unsalted butter
- 1 fresh sage sprig
- 2 teaspoons thinly sliced fresh chives
- 1 teaspoon chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons shaved Parmesan cheese
- 1 tablespoon pine nuts, toasted
Instructions
- Cook noodles according to package directions. Rinse under cold water and drain.
- In a 10-inch skillet, melt butter over medium heat. Add sage sprig and cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes.
- Discard sage sprig and add noodles back to pan. Add chives, thyme, salt, and pepper, tossing to coat.
- Divide noodles between serving plates; top with Parmesan and toasted pine nuts.
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