Tagliatelle with Pesto & Toasted Pine Nuts

When it comes to carb cravings, sometimes only a big bowl of pasta will do.  This simple classic Italian dish is quick and easy to prepare, and oh-so comforting if you're suffering from the winter (or any other) blues.  You can use ready made pesto but have a go at making your own because you really can taste the difference and it makes the dish that extra bit more special.

Serves 4

Ingredients:-
- 2 gloves of garlic, roughly chopped
- 50g vegetarian parmesan-style cheese
- 50g pine nuts, lightly toasted if desired
- 2 handfuls of fresh basil leaves
- 125ml extra virgin olive oil
- 450g fresh tagliatelle
- extra pine nuts and parmesan to serve if desired

How to:-
1.  Put the garlic, pine nuts, parmesan and basil leaves into a food processor or blender and blend on high until almost smooth.  With the blender running, then slowly add the olive oil until your pesto appears relatively thick.
2.  Bring a large pan of water to the boil and add the tagliatelle.  Cook to packet instructions and drain, but keep about 100ml of the pasta water.
3.  In a large bowl toss together the pesto, tagliatelle and pasta water until everything is mixed evenly.
4.  Serve with some extra toasted pine nuts and grated parmesan if wanted.

Parmesan & Oregano Star Biscuits

These thin biscuits with a hint of cheese and herbs are usually associated with xmas, but I tend to make them all year round.  Parmesan Stars make great little gifts or are simply a nice treat for yourself.   You can also swap the parmesan for any flavoursome hard cheese like gruyere or make a mixed batch.  They can be kept in an airtight container for up to 7 days.

Makes 26

Ingredients:-
- 125g plain flour, plus extra for dusting
- 100g unsalted butter, diced
- 1/4tsp mild chilli powder
- 100g parmesan, finely grated
- 1 tbsp milk
- a few pinches of dried oregano to decorate

How to:-
1. Put the flour, butter and chilli powder in a food processor and pulse until the mixture resembles breadcrumbs.  Add the cheese and pulse again to bring the dough together.
2. Shape into a flat disc, wrap in clingfilm and chill in the fridge for around 1 hour until it feels firm.
3. Preheat the oven to 180C / 350F / Gas Mark 4.  Line 2 baking sheets with greaseproof baking paper and set aside.
4. On a lightly floured surface, roll out the dough to around a 5mm thickness.  Use a 5-6cm star-shaped cutter to stamp out the biscuits, then re-roll the trimmings to stamp out more.
5. Put the stars on the baking sheets, brush with milk and sprinkle with dried oregano.  Bake for 12-15 minutes until golden.  Leave to cool.

[Recipe from a 2010 edition of Marks & Spencer Christmas Food]