2 large eggs
1 pound angel hair pasta
1 cup prepared basil pesto, preferably the refrigerated variety
4 black olives, halved crosswise
1 red bell pepper
- Place the eggs in a small saucepan and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 12 minutes. Drain and plunge the eggs into a bowl of ice water. Set aside.
- Cook the pasta according to the package directions. Drain and transfer to a large bowl. While the pasta is still warm, fold in the pesto.
- Transfer the pasta to individual plates and arrange around the edges, as if making witch hair. Using a vegetable peeler, shave a few pieces of carrot to add orange “highlights” to the hair. Cut the remaining carrot into “noses” and arrange on the plate.
- Peel the eggs and slice crosswise into 1/2-inch thick rounds. Place the eggs on the plate as eyes. Place the olive halves on the eggs as pupils. Slice the smaller end of the bell pepper crosswise to make semi-circular mouths.