This particular dish, from The Camping Cookbook, is supposed to be served hot, but I thought it would make a nice cold lunch for us to eat after setting up camp on the first day. So I ended up making all of this ahead of time, at home (which means that technically I didn’t make it in the woods).
Start by boiling up about 150g of your favourite short pasta. The original recipe calls for ziti, but I love fusili so that’s what I used. Cook it according to the package directions, and drain it and return it to the pot when it’s ready.
While that’s cooking, cut yourself about 1 tablespoon fresh mint and chop that up.
Thaw about 1/2 cup frozen peas (or fresh, if you’ve got ’em). I added this element to the recipe for the sake of vitamins. Don’t want to get scurvy while camping.
Mash up as well some roasted garlic (I roasted a few heads of this the week before and it pretty much went into everything).
While the cooked pasta is still hot, stir in 1/3 cup ricotta cheese and 1/3 cup heavy cream (I wimped out here and used half and half).
Add in your mint, peas, and garlic and season with salt and pepper to taste.
We served this cold with a nice toasted garlic bread I prepared in advance: slice up a small baguette so that you have individual pieces but they’re still stuck together at the bottom.
Chop up some fresh herbs: parsley, basil, and oregano (dried is also fine).
Mush up some roasted garlic.
Smush those all together with some pepper.
Add softened (this is too softened) butter and mix.
Insert the butter between the slices and wrap in tin foil until you’re ready to eat.
You can toast the bread directly on your camp stove, or you can put it in an Outback Oven, or you can roast it directly over the campfire.
Either way, it’s excellent.