Pesto Tomato Pasta

Pesto Tomato Pasta

  • 1 tsp dried basil
  • ½ tsp diced dried garlic
  • ¼ tsp ground black pepper
  • 1 Tbsp extra virgin olive oil (1 packet)
  • 2 Tbsp shelf stable parmesan cheese
  • 4-ounces uncooked small pasta shapes
  • 1⁄4 cup diced sun dried tomatoes

At home:

Pack the dry ingredients, except for cheese, in a sandwich bag. Pack the cheese in a small bag and tuck it and the oil in with the bag.

In camp:

Bring 1½ cups water and oil to a boil in your pot. Add in the pasta bag contents for time on pasta package. Lower the heat to maintain a gentle boil (medium or lower flame). When done, take off the stove, cover and let sit for a couple minutes more. Stir in the cheese.

Serves 1.
Pick a small shape of pasta with a 7 minute or less cooking time to conserve fuel use.
Nutritional stats: 671 Calories / 20 grams Fat / 293 mg. Sodium / 6 grams Fiber / 17 grams Protein
Weight (dry): 6 ounces.
Season to taste, those who like salt may wish to add it or more cheese. This is an excellent choice for those following a low sodium diet. The recipe makes a smaller dish, those with large appetites may want to consider doubling it.
To make vegan friendly serve without cheese or use one of the many vegan-Parmesan instead!