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Pasta with Sundried Tomatoes and Walnuts
375g pasta (we like the Catelli Smart tri-coloured fusilli)
2 cloves minced garlic
½ cup chopped walnuts
¾ cup (small jar) sundried tomatoes in oil – chopped and drained
2 tbsp olive oil
1 tsp basil
½ cup fresh grated parmesan
4 (very hungry paddlers)
Combine parmesan, basil, chopped walnuts in a Ziploc.
Drain and chop tomatoes, add oil and chopped garlic and put in secure Nalgene jar.
Put dry pasta in a Ziploc.
Mix sauce ingredients together.
Add cooked, drained pasta.