Alpine Pasta

* 2 4.4-ounce Knorr Butter & Herb pasta packets
* 4 ounces pepper-coated salami, diced
* 2 ounces sun-dried tomatoes
* 6 green onions, chopped
* 5 ounces Gruyère cheese, grated

At home: put tomatoes into a zip lock plastic bag. Store pasta and other ingredients in separate bags.

In camp: boil a cup of water and pour it over tomatoes. In separate pot, cook pasta according to package instructions. While pasta simmers, chop softened tomatoes. After pasta cooks for 5 minutes, add all ingredients and stir until noodles are done.
Makes 2 servings

This recipe courtesy of Backpacker Magazine, June 2009


3 responses to this post.

  1. That sounds good enough to eat at home. Usually when we’re backpacking we eat pretty simple. I’m not sure I’d risk anything so spicy except in the evening, though, one of the horrible things that can happen is heartburn without enough antacids. But that’s an individual problem, I’d think.

    More and more I’ve been eating simpler when hiking, don’t seem to crave anything beyond the basics. We did a week long trek with instant mashed potatoes and bouillion as our main course every night. Always thought I’d be hungry for something more but wasn’t.

    Good recipes here, though. I’ve just developed really simple eating habits when hiking, starting appreciating plainer things.


  2. Posted by tommyB on May 1, 2010 at 6:00 pm

    like the idea of simpler as better, I go to the trail for simplicity and basic needs and peace. Thank you for the idea I’ll try the bouillon and instant mashed potatoes. I had some Powdered eggs in a pre-packaged pack, I was in the Army for a time and there is no real good way to have powdered eggs, but it was filling, I cooked in a rough beautiful setting enjoyed the moment packed up and moved on. Think I might try some pack boiled rice, pre-packaged chicken and some bouillon.

    “Some people go fishing all their lives without knowing that it’s not the fish they seek”



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