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Fettuccine in Garlic Sauce with Pine Nuts
1/2 cup olive oil
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon dried parsley
8 ounces grated Parmesan cheese
8 ounces fettuccine
At home: Mix olive oil, garlic, basil and parsley together and store in sealed container. Pack Parmesan cheese and pine nuts into a zip-type bag.
At camp: Cook fettuccine in boiling water, until al dente. Drain. Add olive oil mixture and Parmesan to taste. Mix in pine nuts, then serve.
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