1 C spinach egg noodles (any thick noodle is good)
1 t pesto (the good stuff)
1 t olive oil
1 T butter
1 T ricotta cheese
Save 2 tablespoons of the pasta cooking water
S&P to taste
Cook noodles according to package, drain well (but save 2 T pasta water) add rest of ingredients to warm noodles and toss until butter has completely melted, serve warm.
*Serving Suggestion* maybe add some roasted tomatoes on the side for a more complete summer brunch/lunch.