Pesto pasta is one of our favourite bushwalking meals. It's lightweight, quick and easy to cook, and is satisfying and delicious at the end of a long day's hiking.
Double-bag the pesto sauce using freezer bags, trying to remove any air before tieing up the first bag. Put the pasta and snow peas (if using) in separate bags. Put the salt in a small freezer bag.
Trim the snow peas (if using), and cut into 3cm pieces.
Put water and salt in pan and bring to the boil. Add pasta.
Cook the pasta until tender but not mushy. Add the snow peas (if using) a minute or two before the pasta finishes cooking.
Drain pasta and stir in pesto sauce. Divide between bowls.
Ingredients
Directions
Double-bag the pesto sauce using freezer bags, trying to remove any air before tieing up the first bag. Put the pasta and snow peas (if using) in separate bags. Put the salt in a small freezer bag.
Trim the snow peas (if using), and cut into 3cm pieces.
Put water and salt in pan and bring to the boil. Add pasta.
Cook the pasta until tender but not mushy. Add the snow peas (if using) a minute or two before the pasta finishes cooking.
Drain pasta and stir in pesto sauce. Divide between bowls.
