Herbed Wide Noodles

From Braises and Stews: Everyday Slow-Cooked Recipes

Cookbook

Author(s): Tori Ritchie, Cook's Illustrated Magazine, Ben Fink

Page 121

Course: Sides

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↓ Difficulty ↕ Cooked ↕

6 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

Easy way to dress up noodles as a side.

Chop up a pile of herbs: lots of parsley, some basil, chives, and maybe something else to match your main dish.
Toss the drained noodles with equal amounts of butter and extra virgin olive oil.
Toss again with come salt and the herbs.

Report