Dutch Oven Pesto Sausage Farfalle
A hearty one-pot meal for van-lifers and car campers alike: savory sausage, bow-tie pasta, sun-dried tomatoes, and spinach tossed in vibrant basil pesto—easy to cook outdoors in a Dutch oven and perfect for sharing.
Equipment
- Dutch oven
- Wooden spoon
- Knife
Ingredients
- 8 ounces farfalle pasta
- 8 ounces Italian sausage cooked, sliced
- 1/2 cup sun-dried tomatoes drained if packed in oil, chopped
- 3 cups baby spinach
- 1/3 cup pesto sauce
- 3 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In Dutch oven, bring water and salt to a boil over campfire or stove.
- Add pasta and cook 7–8 minutes, stirring occasionally, until mostly tender and water mostly absorbed.
- Stir in sausage, sun-dried tomatoes, and spinach. Cook 2–3 minutes until spinach wilts.
- Remove from heat, stir in pesto and black pepper until creamy.
- Serve directly from Dutch oven.
Notes
Pre-cooked or shelf-stable sausage makes this dish quick and safe for camp. Wipe your Dutch oven with a little water and a spatula for easy cleanup.