Sun-Dried Tomato Pesto Pasta

Name: Sun-Dried Tomato Pesto Pasta
Total time: 9 min
Ingredients: ⅔ cup penne pasta, mini precooked and dehydrated, measurement is after dehydrated, not the raw ingredient; 2 pieces sun-dried tomatoes, oil-free, diced; 1 Tbsp pine nuts; 2 tsp basil, dried; ¼ tsp garlic powder; ⅛ tsp table salt; 2 Tbsp parmesan cheese, shelf-stable; 2 Tbsp olive oil; ⅔ cup chickpea pasta, precooked and dehydrated (substitution), gluten-free option; measurement is after dehydrated, not the raw ingredient; salt substitute (substitution), reduced-sodium option

backcountryfoodie.com

Your recipes

Total: 9

Servings: 1

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Put noodles and diced tomatoes in a bag or container to be used in the backcountry. Kitchen scissors work well for dicing tomatoes.

Step 2

Put the remaining dry ingredients in a separate bag or container to be stored with the noodles. See meal prep tips below.

Step 3

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.

Step 4

Remove the pesto packet from the noodle bag or container.

Step 5

Add 8 oz (240 mL) hot/cold water or enough to cover the noodles.

Step 6

Let stand until noodles are fully rehydrated. This will take approximately 5 minutes with hot water or 60 minutes with cold water.

Step 7

Consume or properly discard the noodle broth to follow the Leave No Trace principle.

Step 8

Add pesto packet and 2 Tbsp (28 g) olive oil to the noodles.

Step 9

Stir to mix well and enjoy!

Top similar recipes

Curated for you