BakPocket's Pesto Tortellini

This affordable backcountry meal was invented by Rich Orth, because even though he's out roughing it, he still likes to eat good food. Cream cheese is of Rich's favorite backcountry ingredients because it last for many days without refrigeration and it can be use on or in many different recipes. (Store pesto and cream cheese into plastic bags for lighter travel).

Course Main Dish
Cuisine One Pot
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 People


  • 1 package Cheese Tortellini
  • 1/3 block Cream Cheese
  • 1/2 jar Pesto


  1. Bring water to boil and add tortellini
  2. Turn town stove to just below a boil and cook tortellini for about 7 minutes or until tortellini has soft shell and squishy pocket
  3. When pasta is ready; turn off stove, strain water into a hole
  4. Cover hole to protect from creatures invading your strained water.
  5. Turn the stove back on low
  6. Cut cream cheese into small squares, and add to tortellini.
  7. Stir while cheese melts
  8. Next add pesto, stir until creamy and ingredients are all mixed together.
  9. Feel free to "beef up" your tortellini by adding salami, pepperoni, sun dried tomato.....have fun with it!
  10. When you're done eating, be sure to clean eating and cooking area, and always leave no trace!