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Sun-dried Tomato Pesto Pasta Recipe

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)

Kcal/oz 138
Kcal/gram 4.9
Calories 593 kcal
PROTEIN 17 g
CARBS 51 g
Fiber 6 g
Total Sugar 5 g
Fat 38 g
Sodium 728 mg
Home Prep Time 4 mins
Field Prep Time 5 mins
WT/SERVING 4.3 oz (120 g)
MEAL PREPCold Soak, Cook
Diet TYPESGluten-Free, Low-Sugar, Vegetarian
Servings1 serving

INGREDIENTS
 
 

  • cup penne pasta, mini, precooked and dehydrated
  • 2 pieces sun-dried tomatoes, oil-free, diced
  • 1 Tbsp pine nuts
  • 2 tsp basil, dried
  • ¼ tsp garlic powder
  • tsp table salt
  • 2 Tbsp parmesan cheese, shelf-stable
  • 2 Tbsp olive oil

OPTIONAL

  • substitution - noodles, gluten-free precooked and dehydrated, gluten-free option
  • substitution - chickpea pasta, precooked and dehydrated, gluten-free option
  • substitution - salt substitute, reduced-sodium option

INSTRUCTIONS

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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Sun-dried Tomato Pesto Pasta Recipe
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