Snappy Primavera Pasta
Pasta isn't high on my list for cooking in camp because of the large pots of boiling water involved, but here’s a one-dish vegetarian pasta meal in which fresh asparagus cooks with the tortellini.
1 pound fresh asparagus
2 packages, 9 ounces each, refrigerated cheese tortellini
15-ounce can baby carrots, drained
7-ounce container pesto
Grated Parmesan or Romano cheese
Toasted, salted sunflower “nuts”
Snap off tough ends of asparagus. Cut asparagus into bite-size pieces and set aside. Cook tortellini according to package directions, adding asparagus for the last two minutes and the carrots for the last 30 seconds just to heat through. Drain everything and toss gently with the pesto to coat. Spoon onto plates and sprinkle with cheese and sunflower nuts. Serves 4 to 6.
Cook's Note: canned baby corn can be substituted for baby carrots.
See more of Janet Groene's galley-tested recipes at
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