Nothing feels quite as luxurious as a nice meal under the stars.
Everyone has a different definition of “fine dining” but for me it includes amazing, somewhat sophisticated flavor combinations and the perfect balance of fresh ingredients with the often-necessary extended shelf-life staples that backpackers and backcountry adventurers know and love.
On a recent trip, we all gathered around our campsite’s picnic table as a similar version of this gorgeous dish was served by our backcountry guide. The group consensus? All-in-favor. This only further proves that limited ingredients and modern amenity constraints are no excuse for lackluster meals.
Although I’ve recreated this recipe from memory, the mainstay elements are all here: shelled pistachios, fresh basil and Parmesan cheese are the perfect balance to sun-dried tomatoes and pesto in this easy to make (and easy to pack and stash) one-pot dish.
You typically can’t go wrong with pasta, so why not take your creativity to the next level and test your chef skills in the wild?
One-Pot Pesto & Pistachio Pasta
20-Minute Cook Time
Gear Used in This Video:
GSI Outdoors Pinnacle Camper Cookset
This recipe has been adapted from Glacier National Park Guide Alison Egan.
– 2 cups water
– 2 cups pasta
– 1/4 cup pesto
– 1/2 cup grated Parmesan
– 1/4 cup sun-dried tomatoes
– 1/4 cup shelled pistachios
– 2-3 leaves sliced, fresh basil
– Turn heat on medium.
– Boil water in camp safe pot.
– Add pasta.
– Cook until water is completely absorbed (about 12-15 minutes). Do not drain.
– Add pre-grated Parmesan cheese, sun-dried tomatoes, pesto and shelled pistachios.
– Garnish with fresh chopped basil, additional grated cheese and salt and pepper to taste, if preferred. Enjoy!
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