- 100g cherry tomatoes
- 150g pack mini mozzarella balls, drained
- handful basil
- 400g green tagliatelle
- 350g jar tomato sauce
- 4 tbsp fresh pesto
- 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 center of each mozzarella ball.
- 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.
Pea Soup fits perfectly into a "creepy" meal & has 11 grams of protein. You will be using this mouthwatering recipe all year long.
- 1 tbsp olive oil
- onion, finely chopped
- 1 garlic clove, crushed
- 650g frozen petits pois
- 750ml vegetable stock
- 6 rashers streaky bacon
- 1 tbsp butter, optional
- Heat the oil in a saucepan. Add the onion and gently cook over a medium heat for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in three-quarters of the petit pois, then pour in the stock. Bring to the boil and simmer for 10-12 mins. Meanwhile, grill the bacon until crisp.
- Allow to cool for a few mins, then carefully transfer to a food processor and whizz until smooth. You might need to do this in two batches, depending on the size of your processor.
- Return the soup to the pan and add the remaining petit pois. Bring to the boil and simmer for 2 mins or until the whole peas are tender. Season to taste, then stir in the butter, if using. Break the bacon into pieces and scatter over bowls or mugs of soup. The soup can be made up to a day ahead; just grill the bacon on the day.
Recipe & Pcitures from BBC.