Pasta is a go-to camp meal for a lot of people, but since it’s such a common dish, it’s easy to get into a rut. But while not an actual parmesan, this topping has one essential quality in common with the popular past topping: It’s salty. This helps to add an additional savory layer-umami, if you will-to any dish that you are cooking, which is essentially what we do when we add parmesan cheese. I recommend making a batch of this hazelnut parmesan and keeping a container of it in your spice bag. How much pasta you want is up to you, and we are going to assume that you have already mastered boiling a pot of pasta.