This recipe originally came from REI, and was designed as a skillet dish. This is a larger one pot version to feed a bigger crowd, or to give you some leftovers. By adding some coals to the lid the pasta will cook quicker. You could cut all of the ingredients in half to do this in a skillet on the stove. This dish goes great with a salad, some fresh bread, and a good beer.
1 zucchini, sliced lengthwise and then thinly sliced again
4 slices bacon, cut up
1 cup of cherry tomatoes, halved
1# pasta, rotini or farfalle works good to hold the pesto sauce
6 cups of water
1 Tbsp salt
2 cups pesto
½ cup parmesan
Salt and pepper to taste
Instructions
Preheat the Dutch oven with 24 coals underneath.
Fry the bacon in the Dutch oven, and then remove.
Cook the zucchini with a pinch of salt in the bacon grease.
When the zucchini is getting soft, add the tomatoes and cook until they start to break up. Remove the vegetables from the pan.
Add the water and the pasta to the pan, plus a Tbsp of salt. Stir and cook covered, adding some coals to the lid.
Check and stir periodically until the pasta is done; there should be some water left, this is good high starch water that will make a nice smooth sauce with the added pesto.
Add the pesto and stir and heat through. If the sauce is still too loose, let the pasta simmer uncovered until it thickens up.
Add the zucchini, tomato, and bacon back; stir and allow time to heat through.
