Ingredients:

3 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
¾ teaspoon salt
1 pound (4 sticks) unsalted butter, softened
2 2/3 cups confectioners’ sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup finely chopped almonds (5 ounces)
1 ½ teaspoons anise seed

1. Into a medium bowl, sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, beat butter until light and fluffy. Add 2/3 cup confectioners’ sugar, yolks and vanilla, and beat until combined. With mixer on low speed, beat in flour mixture until combined, then mix in almonds and anise seed.
2. Line baking sheets with parchment paper. Divide dough in half. On a lightly floured surface, roll one portion into a 1½- inch-thick log. With the palm of your hand, slightly flatten the top of the log. Place on a prepared sheet, and chill until firm, about 1 hour.
3. Preheat oven to 350. Using a sharp knife, cut off the end of the log at an angle, then continue to cut into 1 1/2-inch-thick diamonds. Place on prepared sheets, bake, rotating sheets halfway through, until lightly golden on bottom, about 12 minutes.
4. Transfer sheets to a wire rack to cool completely. Place remaining 2 cups confectioners’ sugar in a bowl. Working in batches, drop in a few cookies at a time, turning to coat thoroughly with sugar. Cookies can be stored between layers of parchment, up to five days at room temperature in airtight containers.

Preparation time : 15 minutes
Total cooking time : 15 minutes
Serve : 4 – 6

Ingredients:
500 g tagliatelle or fettuccine
60 g butter
2 cloves garlic, crushed
500 g zucchini, grated
¾ cup freshly grated parmesan cheese
1 cup olive oil
16 medium-sizes basil leaves

Cook Pasta in a large pan of rapidly boiling water until just tender. Drain and return to pan

-    While pasta is cooking, heat butter in a deep heavy-based pan over low heat until butter is foaming. Add garlic and cook for 1 minute. Add zucchini and cook, stirring occasionally, for 1-2 minutes or until softened.
-    Add zucchini sauce to pasta. Add parmesan cheese and toss well.
-    To make basil leaves crisp, heat the oil in a small pan, add 2 leaves at a time and cook for 1 minute or until crisp. Remove with a slotted spoon and drain on pepper towels. Repeat with remaining basil leaves. Divide pasta between warmed serving bowls, garnish with crisp basil leaves and serve immediately.

Happy cooking Fettuccine With Zucchini Recipe, watch this video about Fettuccine With Zucchini Recipe.

Preparation time :10 minutes
Total cooking time : 10 – 15 minutes
Serve : 4 – 6

Ingredients for Fettuccine With Spinach and Prosciutto

500 g spinach or plain fettuccine
2 tablespoons olive oil
8 thin slices prosciutto, chopped
3 spring onions, chopped
1 bunch English spinach
1 tablespoons balsamic vinegar
½ teaspoon caster sugar
Salt and pepper, to taste
½ cup freshly grated Parmesan cheese, for serving

Add pasta to a large pan of rapidly boiling water and cook until just tender. Drain and return to pan.

-       While paste is cooking, heat oil in a large heavy-based deep pan. Add prosciutto and spring onion and cook, stirring occasionally, over medium heat for 5 minutes or until crisp
-       Trim stalks from spinach, roughly chop leaves and add them to pan. Stir in vinegar and sugar, cover and cook I minute or until spinach has softened. Add salt and pepper.

Add sauce to pasta and toss well to distribute sauce.  Sprinkle with Parmesan and serve immediately.

Watch video Fettuccine With Spinach and Prosciutto:

Preparation time : 10 minutes
Total Cooking time : 15 – 20 minutes
Serves : 4 – 6

Ingredients for Spaghetti With Peas And Baby Onions:

500 g spaghetti or vermicelli
2 bunches baby onions
1 tablespoon olive oil
4 rashers bacon, chopped
2 teaspoons plain flour
1 cup light chicken stock
½ cup shelled fresh green peas
Ground black pepper, to taste fresh oregano sprigs
For garnish, optional

Add pasta to a large pan of rapidly boiling water and cook until just tender. Drain Pasta well and return to pan
- While pasta is cooking, trim outer skins and ends from baby onions leaving only a small section of the green stem attached.
- Heat oil in a large heavy based deep pan. Add chopped bacon and trimmed onions and stir over low heat for 4 minutes or until golden. Sprinkle flour lightly over the top and stir for 1 minute.
- Add combined stock and wine, increase heat and bring to the boil.
- Add shelled peas and cook for 5 minutes or until onions are tender. Add black pepper. Add mixture to pasta and toss gently. Serve in warmed pasta bowls. Garnish with oregano springs, if desired.

Good luck, happy cooking Spaghetti With Peas And Baby Onions.