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Pea & Pesto Pasta

Bring along a handful of fresh greens to make this a vitamin-filled meal on your first night on the trail.

Pesto Pasta by Erik Haugen-Goodman
Photo by Erika Haugen-Goodman.

Recipe by Rachel

YIELD

About 2-3 servings

PREP TIME / COOK TIME

5 minutes / 30 minutes

INGREDIENTS

  • 1 cup penne pasta
  • 1 packet Simply Organic Sweet Basil Pesto Sauce
  • 1/4 cup olive oil
  • 1/4 cup peas
  • 1/4 cup sundried tomatoes
  • 1/4 cup Parmesan cheese, grated

Optional: fresh arugula, pine nuts

DIRECTIONS

1

Bring water to a boil and cook pasta according to instructions, put aside.

2

In a new saucepan, add 1/2 cup water, olive oil, and packet of pesto sauce. Stir thoroughly, bring to a boil, then pour over finished pasta.

3

Top pasta with peas, sun-dried tomatoes, and grated Parmesan.