Red Bell Pesto Veggie Pasta

Red Bell Pesto Veggie Pasta
  • 1 packet red bell pepper pesto dry mix
  • 4-ounces cooked and dehydrated pasta
  • 2 Tbsp dried mushrooms, crumbled
  • ¼ cup shelf stable parmesan cheese (green can)
  • 1 Tbsp olive oil (or 1 packet)
  • ¼ cup freeze-dried mixed vegetables

At home:

Split the packet of pesto mix into 4 portions, packing into tiny plastic bags. (makes 4 meals) Pack the pasta and vegetables in a quart freezer bag. Pack the cheese in a small bag and add it and the oil packet to the other bags.

In camp:

Cover the pasta and vegetables with 1½ cups near boiling water. Seal well and put in a cozy for 15 minutes. Open bag and if any left over water, carefully drain off most of it, leaving a Tablespoon or two behind. Add in oil, pesto mix and mix well. Top with cheese and stir again.

Serves 1.
Using ¼ of the pesto pack per meal gives good flavor without being too strong or salty. A 3-ounce can of chicken or ¼ cup cooked and dried hamburger added to the meal gives more protein and fills a larger appetite.