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.
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