Creamy pesto pasta (trail)
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Angel hair with a creamy pesto sauce packet, pine nuts, sun-dried tomatoes and parmesan. One serving, cooked in one pot.
Ingredients
- 3 oz angel hair pasta
- ½ packet Knorr Creamy Pesto sauce mix (about 2 ½ tablespoons)
- 2 tablespoons pine nuts
- 1 tablespoon chopped sun dried tomatoes (dry-packed)
- 1 tablespoon parmesan cheese
- Optional: 1 tablespoon olive oil
Equipment
- zip-top bags
- saucepan
Directions
At home
- Put the sauce mix, pine nuts, and sun-dried tomatoes in one small bag.
- Bag the parmesan on its own (unless it is already in a packet).
- Snap the pasta in half and put it in a larger zip bag along with the small bags. Nothing needs dehydrating.
On the trail
- Put the pasta in the pot with just enough water to barely cover. Boil for a few minutes until tender (or boil for 1 minute, then use a pot cozy).
- Take off the heat and pour off all but ¼ cup of the water (drink it or dispose of it in a 6-inch hole).
- Stir in the remaining ingredients and olive oil if using, until creamy.
Notes
Ramen noodles can replace angel hair. For cold soaking, cook and dehydrate the pasta first (raw pasta goes gummy). Grated parmesan doesn’t need refrigeration per USDA; pack it close to the trip. Contains tree nuts (pine nuts), dairy and wheat.
Nutrition
Serving: 119g | Calories: 445kcal | Carbohydrates: 69g | Protein: 16g | Fat: 12g | Saturated Fat: 2.5g | Trans Fat: 0.1g | Cholesterol: 4.8mg | Sodium: 108mg | Potassium: 337mg | Fiber: 4g | Sugar: 3.4g | Vitamin A: 149IU | Vitamin C: 1.7mg | Calcium: 82mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); angel hair pasta counted as dry pasta, pine nuts counted as mixed nuts, parmesan cheese counted as grated parmesan. Brands and portions vary, so use it only as an approximation.