These salted ranch seeds on hand have enough flavor to carry a quick pasta. Toast them to sharpen their taste, crush them into a creamy sauce with butter and milk, and toss with hot pasta for a weeknight dinner that tastes richer than it is.

Serves 2. 20 minutes, 15 at the stove.

About 710 calories a serving, 14 g protein, 70 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 oz pasta, stirring once. Cook until al dente according to package directions, about 9 minutes, then drain and reserve.9 min
2. While the pasta cooks, heat a small skillet over medium heat and add 3 oz of the ranch sunflower seeds. Toast, shaking the pan often, until fragrant and slightly darker, about 3 minutes.3 min
3. Pour the toasted seeds into a blender or food processor with 1/2 cup whole milk and 2 tablespoons butter. Blend until smooth and pourable, about 1 minute, scraping down the sides as needed.1 min
4. Pour the seed cream into the pasta pot over low heat and toss to coat the pasta, adding salt and pepper to taste. Warm through, about 1 minute. Divide between two bowls and top each with the remaining 1.25 oz of ranch seeds.1 min

Note Swap the milk for cream for a richer sauce. Leftovers keep three days refrigerated; reheat gently with a splash of milk. Serve with a green salad and lemon wedges to cut the richness.