
Ingredients
- 20 mini mozzarella balls
- 10 stuffed olives, halved
- 350 g of spaghetti
- 1 tub of fresh pesto
- 4 squirts of tomato ketchup
Method
Step 1
Cook the spaghetti according to the pack instructions.Step 2
Meanwhile cut a small hole into each mozzarella ball and push in half an olive.Step 3
Drain the spaghetti and then stir through the pesto.Step 4
Divide between 4 bowls and top with splodges of tomato ketchup & mozzarella eye balls. Serve.