Bring a large pot of salted water to a boil and cook the angel hair pasta according to package directions until al dente; reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 30–60 seconds, until fragrant but not browned.
Stir in the honey, dried basil, and dried thyme, and cook 1–2 minutes to combine and warm the honey.
Add the drained pasta to the skillet and toss to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.
Season with salt and pepper to taste, sprinkle with the grated Parmesan, toss briefly to combine, and serve immediately.
