Ingredients
Equipment
Step-by-Step Instructions
- Make the eyeballs first. Pat the mozzarella balls dry with a paper towel, then dab a small dot of cream cheese on top of each one.
- Cut 8 tiny pieces from the cherry tomato (or red bell pepper) and press one onto each dot of cream cheese.
- Slice the olives into rings and press one ring over each piece of tomato so the red shows through the middle like a pupil. If you're making the eyeballs ahead, cover and refrigerate them for up to 24 hours.
- Bring a large pot of water to a boil. Add the edamame spaghetti and cook for 3 to 5 minutes, or according to the package directions, until just tender.
- Drain the spaghetti well and return it to the pot. Add the pesto and toss until every strand is coated.
- Pile the spaghetti onto a serving platter or two plates, nestle the eyeballs on top and serve right away.
Nutrition
Notes
The eyeballs are the fiddliest part, so make them up to a day ahead and keep them covered in the fridge.
Nutrition is per serving (half the recipe) and is based on The Only Bean edamame spaghetti. Other brands of edamame or soybean pasta vary a little, so check your label.
Leftover pasta keeps in an airtight container in the fridge for up to 3 days. Store any leftover eyeballs separately.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
