Transform a normal dish into a Halloween-ready meal. This pesto-based pasta acts as a bed for the chicken mince, breadcrumbs and olive “eyeballs”.
- 500 g chicken mince
- ⅓ cup dry breadcrumbs
- 1 egg, lightly beaten
- 2 tbsps chives, chopped
- ½ cup pitted kalamata olives, sliced
- 250g spaghetti
- 1 cup basil leaves, firmly packed
- ½ cup parsley leaves, firmly packed
- ⅓ cup parmesan, finely grated
- 2 tbsps almond meal
- ½ lemon, juice
- 2 cloves garlic, chopped
- ½ cup olive oil
Preheat oven to moderate 180 C. Line an oven tray with baking paper.
In a bowl, combine mince, breadcrumbs, eggs and chives. Season to taste and mix well. Roll heaped teaspoons of mixture into “eyeballs”. Press an olive slice into each. Arrange on tray and spray with oil. Bake 10 to 12 mins, until golden and cooked through.
PUTRID PESTO In a food processor, combine herbs, parmesan, almond meal, juice and garlic. Process until well chopped. Gradually add oil, until mixture forms a loose, smooth paste. Season with pepper.
Meanwhile, cook pasta following packet instructions. Drain well, reserving ¼ cup cooking water.
Return hot pasta to saucepan with pesto. Toss well, adding enough reserved cooking water to loosen sauce. Gently toss through meatballs and serve with eyeballs facing up.
Top Tip: Serve with Dracula’s fizz & dip rims of chilled glasses into strawberry topping, place a scoop of strawberry sorbet into each glass and top with lemonade.
Photo: Rob Shaw/Bauer