Sun-Dried Tomato Pesto Pasta
Classic pesto flavors meet tangy sun-dried tomatoes in this easy trail pasta. Pine nuts, parmesan, basil, and olive oil create a rich sauce with no complicated prep at camp.
EQUIPMENT
- kitchen scissors, optional
- leakproof bottle, for olive oil
- Wide-mouth, leakproof container, optional
- camping stove, optional
- insulated meal cozy, optional
INGREDIENTS
- ⅔ cup (52 g) penne pasta, precooked and dehydrated
- 2 piece (10 g) sun-dried tomatoes, dried, diced
- 1 Tbsp (8 g) pine nuts
- 2 tsp (1.4 g) basil, dried
- ¼ tsp (0.8 g) garlic powder
- ⅛ tsp (0.8 g) table salt
- 2 Tbsp (15 g) parmesan cheese, grated
- 2 Tbsp (28 g) olive oil
- 8 oz (240 mL) water
Dietary substitutions available — see Substitutions below.
INSTRUCTIONS (per serving)
HOME
- 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) of olive oil in a leakproof container to be added when the meal is consumed. We recommend double-bagging the oil in case of a leak.
FIELD
- Remove the pesto packet from the noodle bag or container.
- Add 8 oz (240 mL) of hot or 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.
- Drain any excess water, following Leave No Trace principles when disposing of wastewater.
- Add pesto packet and 2 Tbsp (28 g) of olive oil to the noodles.
- Stir to mix well and enjoy!
NOTES
SUBSTITUTIONS
Gluten-Free: Replace the pasta with an equal amount of precooked and dehydrated gluten-free pasta, such as chickpea pasta. Vegan: Replace the parmesan cheese with 2 Tbsp grated cashew cheese. Heart-Healthy: Replace the parmesan cheese with 2 Tbsp grated cashew cheese. Reduced-Sodium: Replace the table salt with a salt substitute, as desired.MEAL PREP TIPS
Long-Term Storage: For longer-term storage, pack the parmesan cheese separately and add it to the meal shortly before your trip. Single-serving parmesan packets also work well; approximately 2 (3.5 g) packets = 1 Tbsp. Grated cashew cheese is shelf-stable and can be packed with the other dry ingredients during home preparation. Choosing a Container: A wide-mouth, leakproof container, such as a recycled Talenti or large peanut butter jar, works well for cold soak meals.DEHYDRATING PASTA
- Cook pasta according to the package directions, undercooking by 2 minutes if it will be rehydrated with hot water on the trail. If you plan to cold soak, cook the pasta fully before dehydrating.
- Drain well and spread in a single layer on dehydrator trays.
- Dehydrate at 135°F (57°C) until completely dry and brittle.
- Cool completely before packing in an airtight container.