- 12 ounces egg noodles
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon chopped thyme leaves
- 2 tablespoons unsalted butter, room temperature
- Kosher salt and freshly cracked black pepper
Cook the noodles according to package directions in a large pot of salted boiling water.
Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl. Drain the cooked noodles and immediately add them to the bowl with the herbs and butter. Toss and serve.