Halloween Eyeball Pasta

Hi, this recipe if from the BBC GoodFood website. I made it for a spooky tea for Halloween this year as we are unfortunately unable to go trick-or-treating. It was a really enjoyable way to get into the Halloween spirit and tasted amazing as well. The mozzarella eyeballs were so simple, fun and really creative. The recipe is also very easy and the only thing you need to before cooking the pasta is the eyeballs which you could either do relatively quickly on your own {allow about 20mins} or get your kids involved as a sort of Halloween activity. Whatever you choose to do, I hope you enjoy it!!!

Dietary Info:
-Contains Gluten {Substitute with a gluten-free pasta}
-Contains Dairy {You could use cubes of dairy-free cheddar in place of the mozzarella or use spoonfuls of dairy-free cream cheese. Also, there are a few different supermarkets that do free-from pestos}
-Unsuitable for Vegetarians {if you can find a different pesto or you could leave it out altogether}
-Unsuitable for Vegans {Make it dairy-free}
-Contains Nuts {Use a free-from pesto}

Prep:15mins
Cook:10mins
Serves: 4-6 children

Nutritional Information:
-kcal 568
-fat 17g
-saturates 7g
-carbs 85g
-sugars 8g
-fibre 4g
-protein 24g
-salt 1.69g

Ingredients:
-100g cherry tomato {I am not 100% sure of the amount I used but just use however many tomatoes you need to use all the mozzarella}
-150g pack mini mozzarella balls, drained {I couldn't fins a plain packte of these so I got the Tesco Mozzarella and tomato mix and just took the balls out of there, then I served the roasted tomatoes with the pasta}
-handful basil {I used 2 olives instead}
-400g green tagliatelle {I used Tesco Fresh Spinach linguine. Each packet says it serves two and as I was cooking for 4 I used 2 packets. However we did have enough leftovers of pasta for 2 lunches the next day.}
-350g jar tomato sauce {I used a 500g jar of sauce}
-4 tbsp fresh pesto {Green or red works well, I used green}

Method:
1: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 centre of each mozzarella ball. {I just finely chopped an olive and placed those pieces in the centre of each mozzarella ball}
2: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