We revisited this classic one pot recipe recently, and used whole grain pasta, that we had found with a 6 minute cook time. The whole grain gives it a more nutty flavor (and a darker color).
Pesto Tomato Pasta
Ingredients:
- 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 or freeze-dried, crumbled
At home:
Pack the dry ingredients, except for parmesan cheese, in a sandwich bag. Pack the cheese in a small snack bag and tuck it and the oil packet in with the bag.
In camp:
Bring 1½ cups water and oil to a boil in your pot. Add in the pasta bag contents, cook for time on pasta package. Cover with lid and 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.
Notes:
Pick a small shape of pasta with a 7 minute or less cooking time to conserve fuel use.
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, as you can cut back the cheese if needed.
The recipe makes a smaller dish, those with large appetites may want to consider doubling it. However, it is a filling meal even without meat added.
To make vegan friendly serve without cheese or use one of the many vegan-Parmesan instead!
