Greystone Recipe: Pesto Pasta
Greystone’s food is second to none, and we bet every camper and staff member could tell you her favorite camp meals quicker than you can say “Oreo Cream Pie.”
We all know the classics like Shepherd’s Pie, Poppyseed Chicken, and Truck Driver’s Special, but we’ve added some new recipes in the last few years, and we’re sharing a camper favorite today! This Pesto Pasta has been dubbed “the easiest recipe ever” from our Kitchen crew, and it’s easy to see why. Five ingredients and just a few minutes later, you’ve got a warm, comforting, crowd-pleasing dinner on the table - it’s a hit!
Scroll all the way down for a printed download to save in your own recipe binder. This is one you’ll want to make again and again!
Do you have a camp-favorite recipe you’re hoping we’ll share? and let us know!
Pesto Pasta
Ingredients:
- 1 lb box of pasta (we recommend something like fusilli or rotini, but any pasta works)
- 1 lb ground italian sausage
- 1 pint cherry or grape tomatoes
- 1 6 oz jar of pesto (we use a pine-nut free pesto at camp)
- 1 4 oz log of goat cheese
Note: All quantities are very flexible. If you can’t find exactly a 6 oz jar of pesto, use something close, and so on!
Directions:
- Cook pasta according to package instructions, reserving ½ cup of the pasta water.
- While pasta is cooking, brown italian sausage over medium heat.
- When sausage is cooked, drain excess grease, keeping appx 1 TBS in the pot with the sausage.
- Add whole cherry tomatoes to the pot with the sausage and continue cooking until tomatoes burst. Remove from heat.
- Once pasta is cooked, add the pasta to the sausage and tomatoes, along with 1/4-1/2 cup of the pasta water.
- Add the whole jar of pesto and the entire log of goat cheese. Stir until everything is combined and the goat cheese is melted. Reheat on low if necessary and enjoy!