Massa ao pesto na fogueira

Ingredientes

• 2 cups vegetable stock (Use low-sodium broth if desired)
• 3 cups water, divided (plus more if needed)
• 2 teaspoons garlic powder
• 1 pound penne (or another short pasta such as rigatoni) (Use gluten-free certified pasta if needed. Chickpea pasta works well here.)
• 6 ounces hot-smoked salmon (~1 fillet or 1 can) (See "salmon alternatives" in Recipe Notes)
• 6 ounces basil pesto (1 small jar)
• 2 tablespoons nutritional yeast (Or swap grated Parmesan cheese (dairy or vegan))
• 12 ounce jar quartered artichoke hearts, drained
• 1 cup halved cherry tomatoes
• 2 tablespoons capers

Modo de preparo

1. 1

   Prepare campfire: Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.Add stock, 2 cups water and garlic powder to the Dutch oven. Set oven uncovered on coals. Bring broth to a simmer.

2. 2

   Add the pasta and stir. Make sure the pasta is covered in water, adding additional broth or water if needed.Simmer the pasta in the broth until the pasta is tender and most of the broth is absorbed (about 15 minutes, depending on the type of pasta and how hot your campfire is). Stir the pasta often while cooking, making sure to scrape the bottom of the pot often to prevent sticking.If you hear the pasta sizzling, it's sticking to the pot. Add a little more water and stir to release any bits of pasta that stuck.

3. 3

   While the pasta cooks, prepare the salmon.Flake the salmon apart with a fork. Set aside. If the fillet has skin, discard it.

4. 4

   Once the pasta is tender, remove it from the heat. Add remaining 1 cup water and stir.Add the nutritional yeast and pesto to the pasta and stir to combine.

5. 5

   Add the salmon, artichoke hearts, tomatoes and capers to the pasta. Stir to combine. Serve immediately.