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Chorizo pesto penne

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March 2021 Issue

Quick to make, and absolutely delicious.

This meal is standard for many of my tramping trips and seems to be a winner with most people. Naturally, you can leave out the chorizo if you have vegetarians in the group, or add it separately for each person’s plate. Although it uses quite a few fresh ingredients, all of them will last in your pack for 2-3 days. Using gluten-free penne pasta is also another variant.

Prep time: 10min
Cook time: 10min
Serves: Four
Cost: $25

1 tbsp of rice bran oil
1 medium red onion, diced
4 chorizo sticks or bier sticks (choose according to how spicy you like it)
500g penne pasta
50g container of basil pesto
150g pitted Greek kalamata olives
100g parmesan cheese
10-15 fresh green beans
1 small container of cherry tomatoes, halved

Tip: Make sure you put the pesto in a sealed container, then another waterproof bag, as the oil tends to leak.

Chop up onion, chorizo, tomatoes, beans, and parmesan cheese. In a shallow billy or frypan, cook the chorizo and red onion. Once lightly browned, set aside in a bowl.

Boil water and cook penne pasta until al dente. Drain and leave to cool for a few minutes, then mix in basil pesto. Serve in bowls.

The rest of the ingredients can be mixed in according to the individual’s preferences and dietary requirements. Bon appetit!