Halloween: Annabel Karmel’s Frankenstein pesto pasta

by Annabel Karmel |
Updated on

Preparation Time

10 minutes




  • 175g fusilli pasta

  • 130g tub fresh green pesto

  • 1 small courgette

  • Black olives

  • Block of mozzarella cheese

  1. Cook the pasta in boiling salted water according to the packet instructions. Drain and place in a bowl. Add the pesto and mix well. Spoon onto a large platter to make Frankenstein’s head. Add olives to make the hair, mouth and nose.

  2. Slice the courgette in half to make two bolts for either side of the neck. Stamp out 2 circles of mozzarella cheese for the eyes and place 2 halves of olives on top for the eyeballs.

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