PAPARADELLE EGG NOODLES
INGREDIENTS
2
tbsp (30 ml)
each of: fresh parsley and fresh basil minced, salt, black pepper, hot pepper flakes, to taste
3
tbsp (50 ml)
fresh chives, minced
1/2
lb (230 g)
paparadelle egg noodles
1/4
cup (60 ml)
Parmesan, freshly grated zest of 1 lemon, finely grated
1/4
cup (60 ml)
unsalted butter, diced
DIRECTIONS
- Cook egg noddles in a large pot of boiling water until tender but firm.
- Drain well and return to pot along with remaining ingredients.
- Serve immediately with Kobe Meatballs on top.
