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Sun-Dried Tomato Pesto Pasta
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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View Comments / Leave A ReviewNUTRITION (per serving)
INGREDIENTS
- ⅔ cup (56 g) penne pasta, mini precooked and dehydrated, measurement is after dehydrated, not the raw ingredient
- 2 pieces (10 g) sun-dried tomatoes, oil-free, 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 packets
- 2 Tbsp (28 g) olive oil, 2 packets
- 8 oz (240 mL) water
OPTIONAL
- ⅔ cup (60 g) chickpea pasta, precooked and dehydrated (substitution), gluten-free option; measurement is after dehydrated, not the raw ingredient
- salt substitute (substitution), reduced-sodium option
- 2 Tbsp (14 g) cashew cheese, grated (substitution), vegan option
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) 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.
FIELD
- 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!
NOTES
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.
NUTRITION
- 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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