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Recipe by Emma Lewis

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1. Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in. Either cut the smallest circles you can from a basil leaf or finely chop the leaves and scrunch into small circles. Place one at the centre of each mozzarella ball.
2. Boil the pasta. Meanwhile, heat through the tomato sauce. When the tagliatelle is cooked, drain and stir through the pesto and any remaining basil, chopped finely. Divide between 4-6 serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.

568 kcalories, protein 24g, carbohydrate 85g, fat 17 g, saturated fat 7g, fibre 4g, sugar 8g, salt 1.69 g

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Ingredients

• 100g cherry tomatoes
• 150g pack mini mozzarella balls, drained
• handful basil
• 400g green tagliatelle
• 350g jar tomato sauce
• 4 tbsp fresh pesto

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Difficulty and servings

Serves 4-6 children

Preparation and cooking times

Prep 15 mins

Cook 10 mins

Vegetarian

Ingredients

• 100g cherry tomatoes
• 150g pack mini mozzarella balls, drained
• handful basil
• 400g green tagliatelle
• 350g jar tomato sauce
• 4 tbsp fresh pesto

568 kcalories, protein 24g, carbohydrate 85g, fat 17 g, saturated fat 7g, fibre 4g, sugar 8g, salt 1.69 g

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