CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-08-15
Serves: any
Difficulty: easy
Backpacking: Yes
Ingredients
- Dried Fusilli pasta (I like tri-colour)
- Home made basil pesto or good quality bought
- Sundried Tomatoes in oil – slice
- Small can of corn
- parmesan cheese
Instructions
There are no amounts to this recipe…if you have 2 persons only make pasta for 2 and add the other ingredients to your liking or to taste. All the ingredients keep well for backpacking. Pesto brings so much flavour to foods. Add what ever ingredients you feel and you know will keep and like. I make this on the last 2 days of a 5 day trip back packing.
Boil the Fusilli till al dente
Corn – heat till very warm…do not cook – set aside
Add pesto to taste, I like alot – toss
Add sliced Sundried Tomatoes and Corn (I add the some of the corn liquid to the pasta, it has flavour – toss
Slice or grate parmesan cheese on top.
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