Frankenstein Pasta for Halloween
This spooky Frankenstein pasta is a bright, herby pesto-coated whole wheat shell salad with crunchy cucumber, creamy mozzarella, and salty black olives arranged into a fun platter. It comes together quickly and is ready in about 13 minutes, making it perfect for Halloween parties or kid-friendly gatherings.
Equipment
- Blender or food processor
- Pot
- colander
- cookie cutter or knife
- platter
Ingredients
- 1 cup basil fresh
- 2 cloves garlic
- 1/3 oz pine nuts 167 kernels, dried
- 1/3 cup Parmesan cheese grated
- 1 dash salt
- 1/3 cup olive oil
- 16 ounce whole wheat pasta shells
- 3 medium cucumber
- 4 oz mozzarella cheese
- 1 cup black olives canned
Instructions
- In a blender or food processor, combine 1 cup fresh basil, 2 cloves garlic, 1/3 oz (167 kernels) pine nuts, 1/3 cup grated Parmesan cheese, 1 dash salt, and 1/3 cup olive oil. Blend until smooth, tasting and adding more salt, pepper, or garlic if desired.
- Bring a pot of water (about 5 cups) to a boil and add 16 ounce whole wheat pasta shells. Cook according to box instructions, then drain the pasta and stir in the pesto sauce. Stir well and let the pasta cool.
- Peel and chop up 1 1/2 of the cucumbers and fold them into the cooled pasta.
- Pour the pasta onto a platter and shape it into a rectangle. Cut two slices of 4 oz mozzarella cheese and make them into circles using a cookie cutter or knife. Use 1 cup canned black olives to create Frank’s hair, pupils, and mouth, and use the remaining cucumber to make “bolts” at the sides of his neck.
Notes
1) Taste the pesto before tossing and adjust salt, pepper, or garlic as needed. 2) Drain canned black olives well before using. 3) Pesto can be made ahead and tossed with pasta before cooling if preparing in advance; refrigerate until assembly.