April 9, 2019

Green bean basil pesto pasta (162g, 3065kJ)

Weight: 162g Energy: 3,065kJ Protein: 21.1g

This is definitely one of my favourite hiking meals, I now take it on basically all my hikes. It is loosely based on a recipe from the cookbook `The are of Pasta’ by Lucio Galletto and David Dale. You can use any type of spaghetti-like pasta, I just tend to take the shorter cooking ones for longer hikes to save gas, but the longer cooking ones are definitely more filling.


  • You can get freeze dried green beans from Campers Pantry, which are sold online or at some hiking stores nationally.
  • Instant mash can be bought at supermarkets.
  • Lightly dried basil can be found in the fridge section of your supermarket near the fresh herbs.

Detailed nutrition

Ingredient Weight Energy Protein Fat Carbs
Spaghetti/spaghettini/angel hair 80g 1224kJ 9.6g 1.6g 57.6g
Freeze dried green beans 10g 124kJ 2.4g 0.2g 2.7g
Instant mash 20g 333kJ 1.8g 1.6g 13.7g
Garlic olive oil 20g 688kJ 0g 18.3g 0g
Lightly dried basil 2g 15kJ 0g 0.3g 0g
Parmesan 15g 229kJ 5.2g 3.7g 0g
Pine nuts 15g 452kJ 2.1g 10.3g 2.0g

Ingredients (per person)

Bag 1 Bag 2 Bottle 3
80g pasta 2-3 tsp lightly dried basil 1 tbsp garlic olive oil
10g freeze dried green beans 15g parmesan
15g pine nuts
20g instant mash potato


  • Bring 500-700mL water to the boil
  • Add pasta/green beans and simmer for 4 minutes
  • Drain, reserving around 12 cup water
  • Stir in mash/seasonings bag and oil
  • Sit for 30 seconds for mash to rehydrate

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