Easy, Yummy Hostel Dinners: Elevated Pesto Pasta

I love pesto.

Enough said.

Also, so much pasta is left behind at hostels. I always search the free food shelf before deciding what I’m going to eat and there is almost always pasta of some kind. I’ve made this with penne, fettuccine, angel hair, and even egg noodles.

Since I like to cook each night, I buy ingredients for 4 meals, but split it up so I’m just cooking a single serving each night. To cook for 2, double the recipe. To cook for 4 (or to make your shopping list for 4 nights), just quadruple the ingredients.

To make 1 serving:

• 1/4 box of pasta (penne, fettuccine, whatever was left behind at the hostel!)
• 1 tomato or 8-10 cherry tomatoes
• 1/2 small zucchini
• salt/pepper
• oil for cooking
• parmesan cheese, for topping
• Protein options: 1/4 can of chickpeas OR one link of Italian sausage OR 2 strips of bacon*

Tools

• cutting board
• knife
• sauté pan
• small pot

*If using Italian Sausage or Bacon, cook it in the saute pan first, then remove to a bowl (the same one you’ll eat out of later) and proceed with the next steps. No need to clean the oil out of the pan.

Slice the zucchini into half moons and saute in a pan with some oil until soft and has some color. In the meantime, bring a pot to boil and then cook the penne according to the instructions on the box.

Slice the cherry tomatoes in half or dice the big tomato. Rinse about 1/4 of a can of chickpeas in a bowl or strainer, then add both to the saute pan with the zucchini. You’re not cooking any of these items, just warming them up. Add pesto. I like a lot.

Drain the pasta and add to the saute pan. Mix all together until the pesto is evenly distributed. Dump into a bowl and top with parmesan cheese.