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Salmon Pesto Pasta

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Backpacking Dinner: Salmon Pesto Pasta

Gear Needed
 Large Pot
 Stove
 Cheese Grater
 Cutting Knife
 Cutting Board
Ingredients
 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
Optional
 Make your own pesto powder with various combinations of powdered garlic, onion, basil, oregano, thyme, salt, pepper, and parmesan.
 Garlic powder
1

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

Planning Backpacking Meals

2

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.

3

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

4

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.

5

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

Notes
6

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