Eyeballs Fettuccine
By: Cuisine Paradis...
Published: Wednesday, October 19, 2011 - 1:43am

Ingredients




4 Servings of Spinach Fettuccine Pasta, about 375g
16 Cheesy Meatballs
1 Bottle(397g) Prego Traditional Tomato Pasta Sauce
1 Packet Baby Asparagus
Some Red Capsicum
4 Hard Boiled Egg, half
Some Black Olive, cut into rings

Preparation

1 Cook pasta in large saucepan of boiling water until tender, drain and divide among serving plates. 2 Bring some water (lightly season it with some olive oil and salt) to boil in a pan, blanch asparagus in boiling water for 10 seconds then refresh it in cold water. 3 Drain well and decorate it with some red capsicum cubes to resemble "green fingers with red nails". Arrange them into the cooked fettuccine. Set aside. 4 Meanwhile, fry meatballs in a frying pan with some olive oil until slightly brown in colour. 5 Stir in tomato paste sauce and simmer over low heat for about 3 minutes. Turning the meatballs occasionally to coat the sauce. 6 When done, spoon mixture over pasta and assemble the hard-boiled egg on top to form the gruesome eyeballs.

About

Spinach Fettuccine with Cheesy Meatballs that served with ready-made Traditional Tomato Pasta Sauce together with some some blanched asparagus decorated with red capsicum to act as the "monster fingers".