Pasta gratin with tomatoes and feta

500 ml vegetable bouillon

250 ml cream

100 g pesto rosso

1 tsp salt

Some pepper

500 g risoni pasta

200 g feta

thinly sliced

3 tomatoes

halved, sliced

1 courgette

thinly sliced

Some olive oil

Some fleur de sel

2 sprigs of basil

leaves plucked

Put the bouillon and all the ingredients up to and including the pepper into the prepared dish and stir together. Mix in the pasta.

Preheat the cooking space to 220 °C using the hot air humid mode. Arrange layers of overlapping feta, tomato and courgette slices on top of the pasta. Drizzle over some olive oil and season with some fleur de sel. Put the dish on a wire shelf in the preheated cooking space and cook for about 30 minutes. Take out and allow to cool slightly. Scatter basil leaves over the top.

(Pre-)heat cooking space to 220 °C with Hot air humid

Put the food in

Hot air humid 220 °C for 30 Mins