- 7 beans
- Tsp pesto
- 100g fusilli
- 5 olives
Cook pasta for 6mins; add the beans for a minute then drain and cool with cold water. Allow to drain properly.
Pour the pasta into a bowl and add the pesto and olives. Season with black pepper. Mix it all up. Pour carefully into jar.
Pop in the fridge with the lid on and eat the following day!