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

camp cooking one pot pasta

6 Ingredients
5-Minute Prep
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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