Pesto Steak Pasta Recipe

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: Kim Hanna

Camping For Foodies Dinner Camping Recipes: This Pesto Steak Pasta Recipe is an easy one pot Dutch oven meal.

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Ingredients

2 tablespoons olive oil
1.5 lb flank steak or skirt steak cut into thin strips against the grain
1 teaspoon salt
1/4 teaspoon black pepper
4 cloves garlic minced
1 (32 oz) carton beef broth + water if necessary (see note below)
1 (10 oz) carton grape tomatoes
1 (16 oz) package dried farfalle pasta (bow tie pasta)
1 (8 oz) jar prepared basil pesto sauce (or 1 cup of fresh)
1 cup freshly grated Parmesan cheese optional for serving
4 large fresh basil leaves thinly sliced, optional for serving

Instructions

Prepare your campfire, camp stove or RV stove for cooking using bottom-only heat.
Prepare the ingredients as directed.
Heat a 12-inch cast iron Dutch oven or large skillet over medium-high heat. NOTE: Any large pot with a tight-fitting lid will work but if you are cooking over a campfire, it is best to use cast iron.
Add the oil to the pot.
Season the steak with salt and pepper then add it to the Dutch oven stirring to brown all sides and cook to just under your desired doneness. NOTE: Don't overcook the meat, you want it to stay juicy and tender.
Remove the meat from the pot, place steak on a plate or tray, set it aside covered to keep warm.
Reduce to medium heat leaving the remaining oil in the pot, stir in the garlic.
As soon as the garlic begins to soften, add the beef broth to the pot and increase to high heat, cover with tight-fitting lid and bring the liquid to boil.
If your pesto sauce is refrigerated, set it on a table so it can get to room temperature while the pasta is cooking.
Once the liquid is boiling, add the pasta, stirring occasionally until the pasta is cooked to your desired tenderness, I recommend al dente so it still has a bite to it and it's not mushy. This will usually take about 10 minutes cooking time. NOTE: If there is not enough liquid to finish cooking the pasta, add some water, as necessary. You just want enough liquid to cook the pasta ... you don't want to have to drain any liquid from the pot after it is finished cooking.
Add the meat back to the Dutch oven along with the tomatoes, stirring to mix all of the ingredients together and make sure the steak is warmed through.
Remove the Dutch oven from the heat and toss with pesto sauce.
Serve hot and top with freshly grated Parmesan cheese and fresh basil, if desired.

Nutrition Information