GREEN NOODLES

My son dubbed this dish "green noodles" because that's just what they are. It doesn't matter what shape of noodle you choose--we generally use rotini because it holds the pesto really well. This dish can be halved, doubled, tripled, whatever.

**Update: This dish only qualifies as "cheap" if you can get a hold of some inexpensive pesto, or, if you're making your own pesto, if you can find basil inexpensively. I have grown basil in a pot on my porch and also in a garden. Buying a lot of it at the store can be pricey.

serves 3-4

1/2 lb. pasta of choice, cooked according to package directions

4 Tb. pesto, store bought or homemade

1/4 - 1/3 cup cream

After pasta is cooked and drained, return noodles to the pot or a serving dish and stir in the pesto. Drizzle in cream to taste and mix all together.