Matthew's Cheese Tortellini with Pesto

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  • 250 g packet dry cheese tortellini
  • 1 packet dry pesto mix
  • 1 zucchini, dehydrated
  • 1 onion, dehydrated
  • 1 bell pepper, dehydrated
  • 30 g dry sundried tomatoes
  • 150 g parmesan cheese
  • 3 tsp garlic powder (can be pre-mixed with parmesan)
  • 1 tsp salt (can be pre-mixed with parmesan)
  • 100 ml olive oil


  1. Put dehydrated veggies, sundried tomatoes and pesto mix into pot.
  2. Cover (barely) with water, boil for a minute and then set aside (e.g. in your mug, if you only have 1 pot). Veggies will continue rehydrating while the pasta cooks.
  3. Cook pasta; drain.
  4. Add pesto-veggies, cheese, garlic pow, salt, and oil.
  5. Mix well.
  6. Feast.

Serves 2.


  • The packets of dry cheese tortellini and pesto mix are available at Dan-d-Pak.
  • Pre-mix the garlic powder and salt with the parmesan for easy transport.
  • You can substitute other dehydrated veggies. Mushrooms also work well.
  • These nalgene containers are a good, light, and mess-free way of transporting high-calorie olive oil. Butter also works well.
  • This is an oily meal. Get the last trace of that precious oil out of your pot / bowl (and have less hassle doing dishes) with a small spatula, e.g. this one.
  • Capers add a nice additional je ne sais quoi to this dish, but contain water, and are therefore heavy. Carry them at your own risk. Maybe I'll try dehydrating some.