Backpack Salmon Pesto Pasta

Prepare to feel fancy when you head to the backcountry with your Backpack Salmon Pesto Pasta, packed with, well, the OBVIOUS (salmon, pesto, and pasta), olives, and fresh peas.

Beware, snow makes unsteady ground for cooking

Let me tell you a few things I know. For one? Pasta is good everywhere you go, though it is especially good while camping or backpacking. For two? It's ready in two seconds. Nothing like going from a starvin' Marvin to a bloated Bertie in less than 10 minutes when you've just got done with a 10 mile hike. HERE WE GO, WE GOT A NUMBER 3: This recipe for Backpack Salmon Pesto Pasta is absolute fire. Which, ironically, fires are pretty much nonexistent in California backpacking so this is the only fire you're going to get.

I feel like a pasta shape that is able to scoop up some of the salmon and peas is best. I used a lemon flavored pasta from Trader Joes, but a little shell would be kick-ass. Oh my god, or maybe a rigatoni? Yeah, give that one a whirl. Whichever pasta you use, it's going to be great because you're going to pile it high with pesto, salmon and then get salty, umami bites of manzanilla olives (packed perfectly in a camp-ready pouch at Trader Joes. Or you buy a full jar and just pack what you need.), and hopefully a little pop of your fresh peas.

If you prepack your pasta and peas in a little Ziplock, it will make it easy and simple to make the meal. Since using fresh peas, they'll stand up to a little travel and won't go to mush. If you can't find fresh peas (which I feel like are always at Trader Joes), then feel free to replace with broccoli or cauliflower cut small. Whichever veggie you choose, you'll be stoked to be shoveling this in your mouth on the trail.

Backpack Salmon Pesto Pasta

Serves: 1

Prep and cook time: 15 minutes

Ingredients

• 3/4 cup of rigatoni, or another tube-y or shelled pasta

• 1/4 cup fresh peas (or another fresh green veggie, like small broccoli florets or cauliflower)

• 2-3 heaping tablespoons of pesto

• 1 4-5 oz tin of salmon packed in olive oil, drained (feel free to leave a little left over to mix in with the pasta)

• 1 pack of Manzanilla olives from Trader Joes (or about 8 olives)

• Wedge of lemon (optional, but def zings it up in a good way)

• Optional: red pepper flakes (the little packets from pizza places are clutch for backpack trip cooking)

Directions

1. Add in 1.5 cups of water to your Jetboil, or other camp pot, and place over high heat. Bring water to a boil.

2. Once water is boiling, add in your pasta and fresh peas.

3. Cook 6-8 minutes, or until the pasta is done to your likeness. Drain out your water from the pot.

4. Add in with your pasta the salmon, olives, and pesto, and mix all together. Squeeze your lemon wedge juice in and mix. Taste and add a little more pesto or lemon if you'd like. Add in your red pepper flakes if using.
   

5. Cheers your backpacking bitches around you with your yum-filled Jetboil and dig in.
   

Everything mixed and ready to be shoved in my mouth