New Recipe: Pesto Tomato & Tuna Pasta
I have been going through TrailCooking and picking out recipes again that I felt like making over, and tweaking a bit. This was originally a single serving, vegetarian friendly recipe, Pesto Tomato Pasta. It is a one-pot recipe, best with a small pasta, preferably that cooks in under 7 minutes. No draining required either!
I have become a real fan of the new no-drain canned tuna since it came out. While it is in a can, the taste and texture make up for any bulk/added weight. And yes, it has a pop-top for ease in getting it open.
Pull everything together and pack a filling dinner that is gourmet, yet simple.
Pesto Tomato & Tuna Pasta
Pack in a sandwich bag:
- 8 ounces small pasta shapes
- ½ cup diced sun-dried tomatoes
- 2 tsp granulated garlic
- 2 tsp dried basil
- ½ tsp ground black pepper
In a snack bag:
- ¼ cup shelf stable Parmesan cheese (green can)
- 2 Tbsp raw walnuts, diced
Add 3 cups water and oil to a 2 liter pot, bring to a boil. Add in the pasta bag, simmer uncovered for time on pasta package, lowering the flame on your stove as needed, stirring often. Take off the stove, flake the tuna in and stir, then add cheese and nuts.
The recipe is not salty, you may need to salt to taste, or add more cheese, if desired, although pouched tuna is considerably saltier – the stats below are based on the no-drain can.
Serves 2 large portions, 3 small ones.
Nutritional Stats for Entire Recipe:
1,330 Calories / 35 grams Fat / 630 Sodium / 11 grams Fiber / 75 grams Protein