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Salmon Pesto Pasta

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Backpacking Dinner: Salmon Pesto Pasta

Gear Needed
 Large Pot
 Cheese Grater
 Cutting Knife
 Cutting Board
 1 lb Fuseli Pasta (something that will hold sauce well)
 1 packet Simply Organic Sweet Basil Pesto or other pesto powder.
 8 oz smoked salmon (foil pouch)
 4 oz parmesan cheese
 2 oz pine nuts
 A few leaves of fresh basil—wrap in a dry paper towel before packing in Ziploc to keep greens fresh.
 2 oz Olive Oil
 Salt & Pepper
 Make your own pesto powder with various combinations of powdered garlic, onion, basil, oregano, thyme, salt, pepper, and parmesan.
 Garlic powder

Begin by toasting pine nuts in a dry pan with a sprinkle of garlic powder.

Planning Backpacking Meals


Set pine nuts aside when lightly browned and boil water for pasta. Be sure to add salt for ‘al dente’ pasta—even at sea level this is important; even more so at elevation due to lower boiling temperature.


Chop the fresh basil and set it aside. Cook the pasta and drain it–leaving a few tablespoons of water to reconstitute the pesto.


Add pesto powder, olive oil and stir. Depending on presence of vegetarians and non-dairy eaters, stir in or keep separate the salmon and cheese.


Add chopped fresh basil to individual servings as garnish, with salt & pepper to taste.


Better smoked salmon is in the refrigerator case at most stores–it will keep for a day or two, keep your bear cans out of the sun.

Nutrition Facts

Servings 4