Sun-Dried Tomato Pesto Pasta
Backcountry Foodie Recipe
This is another recipe that you might consider keeping on hand at home for those evenings when you're looking for a quick and nutritious meal.
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NUTRITION (per serving)
Home Prep Time
Field Prep Time
4.3 oz (120 g)
Cold Soak, Cook
Gluten-Free, Low-Sugar, Vegetarian
penne pasta, mini precooked and dehydrated
measurement is after dehydrated, not the raw ingredient
sun-dried tomatoes, oil-free
parmesan cheese, shelf-stable
chickpea pasta, precooked and dehydrated (substitution)
gluten-free option; measurement is after dehydrated, not the raw ingredient
salt substitute (substitution)
Put noodles and diced tomatoes in a bag or container to be used in the backcountry. Kitchen scissors work well for dicing tomatoes.
Put the remaining dry ingredients in a separate bag or container to be stored with the noodles.
See meal prep tips below.
Pack 2 Tbsp (28 g) olive oil in a leakproof container to be added when the meal is consumed. We recommend double bagging the oil in the event there is a leak.
Remove the pesto packet from the noodle bag or container.
Add 8 oz (240 mL) hot/cold water or enough to cover the noodles.
Let stand until noodles are fully rehydrated. This will take approximately 5 minutes with hot water or 60 minutes with cold water.
Consume or properly discard the noodle broth to follow the Leave No Trace principle.
Add pesto packet and 2 Tbsp (28 g) olive oil to the noodles.
Stir to mix well and enjoy!
VOLUME OF MEAL WHEN PREPARED
One heaping cup per serving (dry)
MEAL PREP TIPS
Omit pine nuts for a nut-free option. This will not result in a significant change in taste or texture.
Noodles do not have to be precooked and dehydrated if willing to cook noodles on the trail.
If preparing the meal for long-term storage, we recommend not adding the parmesan cheese until just before consuming the meal. By doing so, the shelf-life of the meal will be lengthened significantly.
Total sugar (per serving): 5 g with no added sugar
To reduce the sodium content of the recipe by 291 mg, replace table salt with a salt substitute as desired.
To reduce calories by 120, reduce the olive oil volume by 1 Tbsp (14 g). We do not recommend omitting all of the oil as the oil is needed to create a pesto sauce.
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