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Noodles with Cream and Fresh Herbs
- For
6
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
1 lb ¼ pint - parsley
Method
Warm the cream. Cook the noodles in boiling salted water until just tender but with a bite. Drain thoroughly. Chop the herbs together coarsely. Stir into the noodles the heated cream, half the butter, the pounded garlic and chopped herbs, and season with salt and plenty of ground pepper. Put a tablespoon of grated Parmesan on top of each plateful of noodles and a good knob of butter on top of t
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