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Ingredients
- 1/2 pound extra-wide egg noodles
- 2 tablespoons butter cut small bits
- 2 sprigs fresh tarragon leaves removed, and chopped to abt 1 tbspn
- 2 tablespoons chopped flat-leaf parsley leaves
- Salt to taste
- Freshly-ground black pepper to taste
Preparation
Step 1
Cook noodles in boiling water until just tender, about 6 minutes.
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.
This recipe yields 4 servings.
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