![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2025\/05\/Pantry-Friendly-Backpacker-Gourmet-Vegetarian-Tortellini-with-pesto-pine-nuts-tomatoes-and-parmesan.png\")
Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan<\/p>\nPantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan<\/p>\n
<\/p>\n
20 oz shelf stable tortellini<\/p>\n
3 oz sun-ripened dried tomatoes<\/p>\n
3.5 oz pesto + 1\/2 cup of olive oil<\/p>\n
2.5 oz pine nuts<\/p>\n
parmesan to taste<\/p>\n
<\/p>\n
Bring 6 cups of water to a boil, add pasta and cook according to package directions. Re-hydrate tomatoes either by soaking them in water while pasta cooks or adding them to the pasta while it’s cooking. Drain pasta carefully with a pot lid, it’s perfectly OK if some water remains. Add tomatoes if not already, pesto + olive oil, pine nuts. Garnish with parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan 20 oz shelf stable tortellini 3 oz sun-ripened dried tomatoes 3.5 oz pesto + 1\/2 cup of olive oil 2.5 oz pine nuts parmesan to taste Bring 6 cups of water to a boil, add pasta and cook according to package directions. Re-hydrate tomatoes either by soaking them in water while pasta cooks or adding them to the pasta while it’s cooking. Drain pasta carefully…<\/p>\n