One-pot pesto pasta with peas and lemon
A one-pot camp-stove pasta with peas, lemon and pesto stirred in off the heat.
Timing is an estimate. Camp stove output, wind, cookware and ingredient temperature affect how quickly a dish cooks. Use the visual cues and safe-temperature advice in the recipe.
The water amount is a starting point for standard short pasta; brands and shapes absorb different amounts. Start checking the pasta before the package time is up and keep a little boiled water nearby to adjust the sauce. The recipe intentionally finishes with pesto off the heat so the herbs stay bright and the cheese does not turn grainy.
Pack smart: measure the dry pasta at home. Carry pesto, parmesan and frozen peas in the cooler, and keep them there until cooking. If your stove is small, boil the pasta in two batches rather than crowding the pot.
One-pot pesto pasta with peas and lemon
A one-pot camp-stove pasta with peas, lemon and pesto stirred in off the heat.
Ingredients
- 340 g (12 oz) short pasta
- 950 ml (32 fl oz / 4 US cups) water
- 3 g (½ tsp) salt, plus more to taste
- 120 g (4 oz / about ½ US cup) prepared pesto
- 75 g (2½ oz / ½ US cup) frozen peas
- 30 g (1 oz / ⅓ US cup) finely grated parmesan
- 15 ml (1 tbsp) lemon juice
- Black pepper
How to make it
- Choose a pot with room for the pasta to move. Add pasta, water and salt; bring to a boil with the lid partly on, watching closely so it does not boil over.
- Reduce to a steady simmer. Stir every minute, scraping the bottom. Cook for the time on the pasta packet minus 2 minutes, checking early. Add hot water in small splashes if the pot dries before the pasta is tender.
- When the pasta is just al dente and a little starchy liquid remains, add the peas. Simmer for 2–3 minutes until the peas are hot and tender.
- Take the pot off the stove. Stir in pesto, parmesan, lemon juice and black pepper. Loosen with a splash of hot water if needed; taste before adding more salt.
- Serve immediately. Cool any leftovers promptly and keep them chilled; reheat until steaming hot throughout.
Pesto and parmesan are perishable once opened. Keep them cold in the cooler, or choose shelf-stable alternatives and follow the package directions.
