Put water in a pot. Don’t measure anything — just eyeball it.

Add ramen.

Let it soften and break apart.

Sometimes I poke the block with chopsticks because I’m impatient.

Totally optional.

Before draining, scoop out a few spoons of that cloudy, starchy water.

I can’t stress this enough — that water turns your pesto into a creamy sauce instead of a sticky paste.

Heat a small pan over low or medium-low.

Add butter.

Let it melt slowly — don’t rush this.

Add minced garlic.

You’ll smell it instantly. That’s how you know things are going in the right direction.

Then add pesto.

Stir.

Add some Parmesan.

Stir.

A bit of noodle water…

Stir again.

There’s a moment where everything suddenly becomes glossy and smooth — like the pesto relaxes.

Add your noodles right into the sauce pan.

Mix with zero elegance.

Just toss, flip, push, swirl — everything works.

It takes about 20 seconds for the sauce to cling to the noodles.

Some days I add a soft-boiled egg and a sprinkle of chili flakes.

Other days I just dump in a handful of spinach and watch it wilt instantly.

If there’s leftover chicken, I throw that in too.

You can make this dish simple or “fancy lazy” — your call.