Ingredients
| 1 | pkt | red bell pepper pesto dry mix |
| 4 | oz | cooked and dehydrated pasta |
| 2 | T | dried mushrooms, crumbled |
| 1⁄4 | c | shelf stable parmesan cheese |
| 1 | T | olive oil (1 packet) |
| 1 1⁄2 | c | water |
| 1⁄4 | c | freeze-dried mixed vegetables |
Notes
Using 1/4 of the pesto pack per meal gives good flavor without being too strong or salty. A 3 ounce can of chicken or 1/4 cup cooked and dried hamburger added to the meal gives more protein and fills a larger appetite. For a Vegan recipe, do not add the Parmesan cheese.
Instructions
At home:
Split the packet of pesto mix into 4 portions, packing into tiny plastic bags. (makes 4 meals) Pack the pasta and vegetables in a quart freezer bag. Pack the cheese in a small bag and add it and the oil packet to the other bags.
In camp:
Cover the pasta and vegetables with near boiling water. Seal well and put in a cozy for 15 minutes. Open bag and if any left over water, carefully drain off most of it, leaving a Tablespoon or two behind. Add in oil, pesto mix and mix well. Top with cheese and stir again.
Courtesy of trailcooking.com
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