Fusilli green beans, cherry tomatoes, olives, pesto and feta

Ingredients

for 4 servings

• green beans 250 g in small dice
• fine salt 1 Liffo spoon
• fusilli pasta 320 g
• fine salt 2 Liffo spoons
• extra virgin olive oil 20 g
• pitted Taggiasca olives 60 g halved
• red cherry tomatoes 200 g halved
• Genoese pesto 90 g
• water 50 g
• feta cheese 100 g in small dice
• pine nuts 30 g whole

Allergens: milk, tree nuts

Setting up Liffo

Container 1

In the first container put 250 g of green beans, in small dice and 1 Liffo spoon of fine salt.

Container 2

In the second container put 160 g of fusilli pasta and 2 Liffo spoons of fine salt.

Container 3

In the third container put 160 g of fusilli pasta.

Container 4

In the fourth container put 20 g of extra virgin olive oil and 60 g of pitted Taggiasca olives, halved.

Container 5

In the fifth container put 200 g of red cherry tomatoes, halved.

Container 6

In the sixth container put 90 g of Genoese pesto and 50 g of water.

Container 7

In the seventh container put 100 g of feta cheese, in small dice and 30 g of pine nuts, whole.

• Select when the recipe should be ready

Liffo needs 33 minutes of cooking for this dish.