Ingredients
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250g dried pasta Fusilli Pastauncooked
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100g PestoAbout half a jar
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4 ripped up slices Prosciutto
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10 halved Baby Plum TomatoesOr Cherry Tomatoes
Directions
I regularly make Pesto Pasta at home for my lunch to take to work. If I’m being completely honest, I couldn’t really call this a ‘recipe’. We’re only dealing with four ingredients. It’s so easy and that’s what makes it perfect for the trail.
A simple time saving tip I employed this time was to use fresh packets of pasta. Fresh pasta takes around 4 minutes to cook as opposed to the 20 minutes it takes to prepare dried pasta.
I’m serving this Pesto Pasta with baby tomatoes and prosciutto. This fresh meal is packed with energy and complex carbs which keeps you fuelled, on the go. I recently set out with a friend to climb Northern Ireland’s highest peak, Slieve Donard. You can read all about our day in the Mourne Mountains HERE.
I used a small Swedish Army Trangia to prepare our Pesto Pasta for lunch. Although not particularily light, Swedish Army Trangias are more compact than traditional versions. It uses methylated spirits as fuel which lights easily with a flint and steel and that’s always fun. They don’t come with a kettle though which is a bit of a drawback when you need a coffee on the hills.
This meal is so tasty. You can swap out the ham for tinned tuna if you prefer or for a change. Pesto Pasta is also really nice served cold as part of a packed lunch to take out on the hills or, like me, to take to work!
Steps
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1
Done
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Using your stove, bring a pot of water to the boil. Add your pasta and cook as per the packet's instructions. Fresh pasta is much, much quicker, around 4 minutes. |
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2
Done
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While the pasta is cooking, tear up the prosciutto and slice the tomatoes. |
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3
Done
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Carefully drain the water from the pasta when it's cooked. Add the pesto, ham and tomatoes. Put back on the stove for about 1 minute stirring to ensure it doesn't stick to the bottom. Serve while it's still hot. |
