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12) Buttered Noodles with Sun-Dried Tomato Pesto Spoon

Two tablespoons of jarred sun-dried tomato pesto is not a commitment. It's a quiet upgrade. Stir one spoonful into the butter and taste it before you add a second. Some kids will tolerate more tang than you expect; others need it dialed way back.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz dried pasta egg noodles or small shells
  • 3 tbsp butter
  • 2 tbsp sun-dried tomato pesto store-bought or jarred
  • 1 tbsp grated Parmesan
  • Pinch of salt
  • Fresh basil leaves optional

Method
 

  1. Boil pasta in salted water until just tender, then drain.
  2. Return pasta to the pot off heat and add butter; stir until melted.
  3. Stir in 1-2 tablespoons pesto, tasting as you go.
  4. Mix in Parmesan and a small pinch of salt.
  5. Serve with basil if the kids will tolerate it.