Camp Kitchen Recipes
Pesto Pasta: A Camp Favorite
Serve up this complex (yet extremely easy) pasta dish featuring fresh pesto: in the silence you will be able to hear your companions’ jaws drop. Bonus points if you have a little red wine ready in DeltaLight Tumblers to accompany the meal. Just don’t tell them how easy it was to make…
2 cups fresh basil leaves
2 cups pasta (cavatappi or penne)
1 6-8 oz jar of pesto or 1/2 cup olive oil, 2 cloves garlic minced, 2/3 oz basil chopped
2 oz parmesan cheese
6-8 oz chicken or 13.4 oz Tetra Pak cannellini beans rinsed
1 cup cherry tomatoes halved
2 cups fresh spinach (transport in an X-Seal & Go with a damp paper towel)
Cut and sauté cherry tomatoes and set aside in an X-Bowl
Strain off the excess water leaving a little moisture. Toss wet pasta, cherry tomatoes, and spinach, and stir, cooking to wilt the vegetables. Add the pesto or oil, garlic and basil blend, and top with parmesan.
- ‘Excess’ pesto can be added to breakfast omelets or to lunchtime bagels-with-cheese.
- ‘Excess’ beans can be used to make a salad for lunch the following day.
If you’re looking for more variety, you can add other veggies to the pasta – mushrooms and/or onions make excellent additions.