Trailhead Pesto Tuna Penne
Protein-packed tuna, sun-dried tomatoes, and penne pasta tossed in zesty pesto—an ideal van-life or backpacking lunch that’s quick, filling, and easy to assemble on a camp stove.
Equipment
- Small pot
- Spoon
Ingredients
- 4 ounces penne pasta
- 2 cans tuna drained
- 1/3 cup sun-dried tomatoes chopped
- 2 tablespoons pesto
- 2 cups water
- 1/4 teaspoon black pepper
Instructions
- In pot, bring water to a boil. Add pasta and cook 10–12 minutes until tender. Drain if excess water remains.
- Stir in tuna, sun-dried tomatoes, pesto, and pepper. Heat 1–2 minutes, stirring, until warmed through.
- Serve immediately.
- ],
- outdoor_notes
- Keep tuna pouches for lightweight packing. Sun-dried tomatoes and shelf-stable pesto add big flavor with low weight—great for backpacking or quick van-life cooking.
- image_prompt
- Glossy penne pasta with visible flakes of tuna and sun-dried tomato, tossed in bright green pesto, steaming in an enamel camp mug on a sunlit log, propane stove blurred in background, 1920x1280, shallow depth of field, outdoor magazine lunch styling.
Notes
Keep tuna pouches for lightweight packing. Sun-dried tomatoes and shelf-stable pesto add big flavor with low weight—great for backpacking or quick van-life cooking.