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4 oz. shelf-stable proscuitto or pancetta (easier to tear)
8 oz. bowtie pasta
1 Tbsp dried basil (less than six months old, ideally) or ¼ cup fresh basil leaves
¼ cup Parmesan cheese
2 Tbsp pine nuts, chopped
2 small cloves garlic, still in their paper-like shell
2 Tbsp extra virgin olive oil
1 tsp salt
At Home Blend dried basil, cheese, and pine nuts in a baggie.
In Camp Heat proscuitto over medium-high heat until crisp; set aside. Cook pasta in a large pot of salted boiling water until it’s al dente. Peel garlic and smash with a fork until pulverized. If using fresh basil, chop or tear it into small pieces. Drain pasta. Add olive oil and garlic, toss well. Add basil and cheese mix and toss until incorporated; top with pieces of proscuitto.