Pinyon Pine Nuts & Sun-Dried Tomato Pasta
Recipe type: Lunch, Dinner
Cuisine: Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
You’ll find versions of this recipe all over the place. What makes this one different is the fact you’re using the intensely flavored pinyon pine nuts and that you’re cooking it in a cast iron skillet over an open campfire! Save yourself some time in camp and pre-cook the pasta at home and bring it to camp in a zipper top bag. You’ll be ready in minutes.
  • 1 lb. of your favorite pasta style cooked al dente, drained, and sealed in zipper top bag
  • 5 Tbs. olive oil (in total)
  • ⅔ cup pinyon pine nuts, toasted
  • ⅔ cup sun-dried tomatoes packed in oil – drained and chopped, reserve oil
  • ¼ cup fresh basil leaves – roughly chopped
  • ¼ cup fresh parsley – roughly chopped
  • ⅛ cup fresh cilantro – roughly chopped
  • ½ cup grated Parmesan cheese
  • crushed red pepper flakes - optional
  • salt and black pepper to taste
  1. Heat cast iron skillet over medium heat. Add 3 Tbs. of olive oil and bring to temp.
  2. Add the pre-cooked pasta and stir-fry until it just starts to crisp – about 10 minutes.
  3. Move pasta to serving bowl, then add remaining 2 Tbs. of olive oil plus 1 Tbs. of olive oil reserved from tomatoes to skillet.
  4. Add toasted pinyon nuts and tomatoes. Stir over high heat for about 2 minutes.
  5. Pour hot mixture over pasta.
  6. Top with fresh, chopped herbs and cheese. Toss together.
  7. Season with salt, pepper, red pepper flakes, and more cheese to taste.
Recipe by 50 Campfires at