One of my favorite dinners on the trail is also one of the easiest. Tortellini can be served in a variety of ways, so even if you have it twice in a five day trip, it won’t be boring. It is relatively light, though might be considered a bit bulky by some. What I consider the best way to be served is to boil the tortellini for about five minutes and set aside. While it is boiling, mix a packet made at home of basil, garlic powder, parsley and a little oregano with olive oil to make a pesto in your bowl. Drain the tortellini and mix into the pesto. Sprinkle parmesan cheese on top. Perfection! If you only have the one pot, just add the oil, seasonings and cheese. Really, there is no way I have tried that didn’t taste amazing.
To answer some questions you may be asking yourself, yes, this can be done by rehydrating the tortellini in a freezer bag. However, the best results I’ve received across the board, no matter which brand of pasta I use is to boil in the pot and setting aside.
If you like a red sauce, you can fix this by cooking the pasta and then, after it has cooked completely thru, pour the hot water into a Ziploc freezer bag where you have dehydrated pasta sauce leather. Using a cozy is best for this, so you aren’t scalding your hands and it keeps the water hot longer. Kneed until the sauce is reconstituted and add the tortellini. This minimizes the clean up as the sauce never touches the pot.
Another wonderful thing about this meal is you can easily put it together, using whatever cheese you prefer, adding seasonings commonly are already in the kitchen, and if you have a small bottle, you can even take your own oil. Not a bunch of specialty items here. However, if you like the individual oil and parmesan packets, you can purchase them at http://www.minimus.biz/.