Ingredients
- 160 g fettuccine (coloured)
- 1200 g water
- 120 g feta cheese + 15 g crumbled for finishing
- 100 ml single cream or crème fraîche
- 1 tsp rosemary
- 30 g green olives
Instructions
- Put the feta and cream in the bowl and cook for 3 min/100°C/speed 3.
- Add the olives and rosemary to the bowl and cook for 1 min/100°C/speed 1 and set aside.
- Add the water to the bowl and bring to the boil for 12 min/100°C/speed 1.
- Remove the measuring cup. Add the salt and dry pasta through the opening in the lid, then cook for the time indicated on the packet/100°C/speed 1, without the measuring cup, until the pasta is al dente. Drain the pasta in the Varoma, mix with the feta sauce and add the crumbled feta as a garnish. Serve hot.
Recipe & Picture: Paula Soryano
