Pesto pantry pasta

I’m almost embarrassed to post this tonight. Almost. But sometimes you just want to throw a few things in a bowl and have that be dinner. And that was tonight. I made pantry pasta and it was light on ingredients. I felt like it could have used a few more things in it, but PK reminded me that sometimes simple is fine.

Tonight’s takes:

Husband: “This is good. Pretty oily… how much butter did you put in this?” Accusing stare. And fair enough; I always try to sneak in extra oil and/or butter.

Helen (6 years old): “This is so gooooooood.” Pasta spilling out of her mouth.

Hector (3 1/2 years old): “Goooooood.” Helen-copycat. Didn’t even eat it until we were all done and had left the table.

What I used:

• 1/2 bag of spinach

• 1 package pasta - Gemelli

• 3 heaping tbsp pesto

• 1 heaping tbsp sundried tomatoes

• ~1 tsp butter

What I did:

Put water onto boil. Added lots of salt to it. Prepped ingredients. 😆

Once boiling, added spinach. Boiled for 30 seconds.

Removed spinach. Added pasta. Once water was boiling again, set timer for al dente (9 minutes for this brand/shape).

Added pesto and sundried tomatoes to bowl with spinach.

Once pasta reached al dente. Removed and added to bowl with spinach, pesto, tomatoes.

Added 1/2 cup pasta water and a bit of butter. Stirred the heck out of it.

Done!

Next time:

It needed more spinach. Spinach cooks down to nothing. And I would add cannellini beans next time (sorry PK). They are soft and buttery, and would have added a bit of protein. Otherwise, was stupid simple and satisfying as heck.

😋😋😋

-Ellisa