Orzo Al Pesto

servings: 1 | calories: 449 | cooking time: 15 min | weight: 126 gr / oz

Category: base camp, dinners, high-energy, italian, lightweight, one-pot, pasta, vegetarian

nutrition info:

calories: 449, protein: 20.3 g, carbs: 36.8 g, fat: 25.4 g, sugars: 2.1 g, sodium: 621 mg

you'll need:

1 tablespoon pine nuts, lightly toasted
Salt
1/2 cup orzo pasta
1 tablespoon pesto sauce
2 tablespoons freeze-dried grated Parmesan cheese

at home:

Pack all the ingredients separately.

on the trail:

Cook pasta in a salted, boiling water until al dente, for about 7–9 minutes or according to package instructions.
Remove from the heat and drain water off.
Blend in pesto sauce and nuts; sprinkle with Parmesan.

Notes: To toast pine nuts: Heat a non-stick frying pan over medium heat. Add pine nuts and cook, stirring frequently, for about 3 minutes, or until golden. Remove from the heat and leave to cool.

notes:

more recipes from this category:

Mediterranean chicken orzo, dehydrated backpacking meals

4 Comments

Michelle on July 10, 2021 at 7:55 am

How many people would this serve?

- Tanya Krezevska on July 19, 2021 at 10:09 am
  
  This recipes serves 1 hungry hiker
  
Tom on February 3, 2020 at 8:03 am

This was real good, I’d never used orzo before and will use again. Cheers

- Tanya Krezevska on February 3, 2020 at 11:13 am
  
  Thank you! Glad you like the recipe