A breadcrumb sauce adds a surprising flavor and crunch to this noodle recipe. The tender flavor of the pine nuts and parsley accent the buttery breadcrumbs, making this an entertaining dish to repeat for guests.
Prep Time: 5 min Cook Time: 15 min Serves: 4
Ingredients
8 ounces Pennsylvania Dutch Medium Egg Noodles
2 tablespoons pine nuts
4 tablespoons butter
4 tablespoons olive oil
1 garlic clove, crushed
1 cup coarse bread crumbs made from day-old Italian bread
1/4 cup chopped Italian flat-leaf parsley
Coarsely ground black pepper to taste
Directions
Cook noodles according to package directions.
Toast pine nuts in a warm skillet over low heat, stirring, about 1 minute; set aside. Heat the butter and oil in a medium skillet just until butter melts; stir in garlic; cook and stir over low heat 1 minute. Add bread crumbs; cook and stir over low heat, until bread crumbs are toasted, and golden in color. Add the parsley.
Immediately toss cooked noodles with crumbs and reserved pine nuts. Sprinkle with black pepper.
