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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NUTRITION (per serving)
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.