Browned Butter–Herb Noodles 

Browned Butter–Herb Noodles 
Browned Butter–Herb Noodles pictured with Wine-Braised Short Ribs 

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
  • 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
  1. Cook noodles according to package directions. Rinse under cold water and drain.
  2. 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.
  3. Discard sage sprig and add noodles back to pan. Add chives, thyme, salt, and pepper, tossing to coat.
  4. Divide noodles between serving plates; top with Parmesan and toasted pine nuts.

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