Pesto Ramen

It doesn't matter what kind of pesto you use, so long as you like it: classic basil, roasted red pepper, or sun-dried tomato will all work nicely here. If you're a semi-homemade type of cook, store-bought pesto will do just great too. 

Since we'll be flavoring the instant ramen noodles with your choice of pesto, it truly doesn't matter what flavor of ramen you purchase. It's up to you whether to keep or toss the seasoning packet that comes with the noodles; we won't be using it here. This recipe calls a 3-ounce package of instant ramen, but if your brand contains more noodles, you'll need a bit more pesto (season to taste as you see fit!) and a bit more water too for the cooking process—a 4-ounce package will likely need about 1 cup of water total.

The most important thing here (and in most recipes) is to avoid overcooking. Your noodles will continue to soften even after you remove the pot from the stove due to residual heat, so err on the side of undercooking—do not exceed 2 minutes once the water begins to boil!

If you've made this recipe, drop us a note and a rating down in the comments section below. We'd love to hear how you jazzed your bowl up!