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Pesto Tomato Pasta

Mon, 04/27/2009 - 11:18 — Sarah

Summary

Yield
Prep Time15 minutes
Recipe TypesVegetarian

Description

Basil-y one pot pasta.

Ingredients

  • 1 t dried basil
  • 1⁄2 t diced dried garlic
  • 1⁄4 t ground black pepper
  • 1 T extra virgin olive oil (1 packet)
  • 2 T shelf stable parmesan cheese
  • 1 1⁄2 c water
  • 4 oz uncooked small pasta shapes
  • 1⁄4 c diced sun dried tomatoes

Instructions

At home:
Pack the dry ingredients, except for cheese, in a sandwich bag. Pack the cheese in a small bag and tuck it and the oil in with the bag.

In camp:
Bring water and oil to a boil in your pot. Add in the pasta bag contents for time on pasta package. Lower the heat to maintain a gentle boil (medium or lower flame). When done, take off the stove, cover and let sit for a couple minutes more. Stir in the cheese.

Notes

Pick a small shape of pasta with a 7 minute or less cooking time to conserve fuel use.

Nutritional stats:
671 Calories / 20 grams Fat / 293 mg. Sodium / 6 grams Fiber / 17 grams Protein

Weight (dry):
6 ounces.

Season to taste, those who like salt may wish to add it or more cheese. This is an excellent choice for those following a low sodium diet. The recipe makes a smaller dish, those with large appetites may want to consider doubling it.
To make vegan friendly serve without cheese or use one of the many vegan-Parmesan instead!

Image: 
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Comments

Sun, 04/25/2010 - 09:08 — ericpacella

Delicious

Went on a 4-day trip in Red River Gorge last summer, this was our favorite recipe. I've even made a version of it at home after discovering how delicious it was after a long day of hiking. 

Here's a picture of the finished product:

 

We are taking the same recipe to eat for two meals during our 6-day trip to Point Reyes in a couple of weeks.

Sat, 06/06/2009 - 08:44 — SWoodson

My new favorite trail recipe!

My spouse and I made this last weekend while hiking the Southern New England section of the AT.  I did not imagine that it would taste that great, but gave it a try anyway.  It was incredible!  We used dried basil and tomatoes from our garden, and vegan parmesan.  We will be making this every time we hike!  Thanks, Shelley