Egg Noodles with Lemon & Fresh Herbs


  The recipe from Fine cooking’s Comfort Food for Egg Noodles with Lemon & Fresh herbs is a great side dish. I served it with the chicken with garlic and black olives also from this issue of the magazine.
  This is a recipe that I will use often. When the herbs are fresh and abundant, this makes a quick, light, refreshing dish. I did use tarragon with a small amount of parsley and we felt it was a little strong with mostly tarragon. I now use a mixture or just dill which we all like. Use the herbs of your choice which will give it a flavor your family will like.
  Serves 4 as a side
Egg Noodles with Lemon & Fresh Herbs
8 ounces dry egg noodles
2 tablespoons butter
2 tablespoon fresh lemon juice
¼ cup lightly packed fresh, tender herbs (choose from parsley, dill, chervil, tarragon or a mix) 
1 teaspoon finely grated lemon zest
2 scallions (green onions) thinly sliced, optional
Kosher salt and freshly ground black pepper
  Boil the noodles in well-salted water according to package directions. Just before draining, scoop out about a ¼ cup of the cooking water.  
  Drain the noodles; set aside. Put the pan you used to cook the noodles over medium heat and add the butter, lemon juice and about 2 tablespoons of the reserved cooking water to the pan and swirl to combine.  Add the noodles and toss gently to coat, adding a touch more of the reserved cooking water if necessary. Remove from the heat. Season to taste with salt and pepper, add the herbs, zest and scallion (if using), and toss once more to mix. Serve immediately

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