Parsleyed Noodles Nouilles Persillees Recipes

BUTTERY LEMON PARSLEY NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
• Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

PARSLEYED NOODLES

Steps:

• Combine all the ingredients, in a large serving dish, toss gently and serve.

PARSLIED EGG NOODLES

Steps:

• Bring a large pot of water to a boil over high heat and salt generously.
• Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes.
• Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce.
• Stir in the parsley and season with salt and pepper.
• Drain the noodles, toss with the sauce, and serve immediately. Enjoy!

BUTTERED EGG NOODLES WITH PARSLEY

Steps:

• Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
• Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
• Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.