4 Tbs (60 ml) butter
3/4 cup (180 ml) heavy cream
3 Tbs (45 ml) chopped fresh herbs such as parsley,
chives, rosemary, or sage
Grated peel and juice of 1 lemon
Salt and freshly ground pepper to taste
12 - 16 oz (350 - 450 g) dried egg noodles, cooked
according to package directions
Freshly grated Parmesan cheese for garnish
Melt the butter in a small saucepan over moderate heat and
stir in the cream, herbs, lemon rind and juice, salt, and
pepper. Bring to a boil and simmer gently for 2 to 3
minutes. Pour the sauce over the noodles and toss to
combine. Sprinkle with Parmesan cheese and serve
immediately. Serves 4 to 6.
