One-Pot Backpacking Pesto Pasta with Peas

Ingredients

• •2/3 cup dried green peas
• •8 ounces farfalle pasta
• •1 pouch pesto mix
• •4 packets oil
• •1/3 cup shelf-stable parmesan cheese
• •1/4 cup hemp seeds

Equipment

• • 2 Liter pot
• • gallon zip top freezer bag

Instructions

1. 1In a 2 Liter pot, add 6 cups of water and the peas, bringing to a boil.
2. 2Add the pasta and cook according to package instructions, lowering the flame to avoid boiling over.
3. 3Drain the water carefully.
4. 4Stash the pasta and peas in a freezer bag.
5. 5Add 1/2 cup of water to the pot, then stir in the pesto mix and oil. Bring to a simmer, stirring often.
6. 6Remove from heat and add the pasta, mixing well. Stir in the parmesan cheese and hemp seeds.