Ingredients

1 1/2 pounds bow tie pasta

Pasta with Peas:
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1/2 cup chicken or vegetable stock, plus more if needed
2 teaspoons lemon zest
1 (10-ounce) box frozen peas
Salt and freshly ground black pepper
1/2 cup fresh ricotta cheese

10 leaves fresh basil, torn or shredded
A handful mint leaves, finely chopped

Pasta with Carrots:
1 cup chicken or vegetable stock
1 (10-ounce) box frozen cooked carrots or baby carrots
1/2 teaspoon curry powder
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons honey
3 tablespoons fresh chives, chopped

Pasta with Peppers:
1 (16-ounce) jar roasted yellow or red peppers, drained (about 5 to 6 peppers)
2 tablespoons extra-virgin olive oil

3 to 4 cloves garlic, minced or grated
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon aged balsamic vinegar
A handful fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
Grated Parmigiano-Reggiano, to taste

Directions

Heat a large pot of
water to a boil, salt liberally and cook pasta to al dente.

While pasta cooks, you will need 3small skillets set up and a food processor near by. Set
up 3 serving dishes that would hold half a pound of pasta each on a counter near the
stove.

In first skillet, melt butter with olive oil over medium heat, add onion, season with salt
and pepper, to taste, and sweat 5 to 6 minutes. Add stock and zest and bring to a boil.
Add peas, season with salt and pepper and heat through, about 2 minutes. Put in food
processor and process until a smooth sauce forms and transfer to a bowl, fold in fresh

ricotta, basil and mint with rubber spatula, adjust seasoning salt. When pasta is ready,
add a ladle of pasta water or chicken stock, if needed and 1/3 of the pasta to the bowl.
Toss the pasta with sauce.

In the second skillet while peas are cooking, add chicken stock, carrots, curry powder,
hot sauce, salt and pepper, to taste, honey and butter. Bring to a boil and let simmer to
heat through, 10 minutes.

While carrots are cooking, grind roasted peppers into a paste. Heat 2 tablespoons olive
oil in third pan over medium-low heat and saute the garlic and red pepper, stir in ground
peppers and season with salt and freshly ground black pepper. Rinse processor bowl and
return to base to grind the carrots when they are tender. When peppers are hot, stir in
balsamic vinegar and parsley and let simmer over low heat. Stir in starchy cooking liquid
or stock, scrape sauce into serving dish and coat 1/3 of the pasta and cheese.

Grind carrots into a smooth paste and transfer to a serving dish. Thin carrot sauce with

starchy liquid or stock and toss with remaining half pound of pasta and chives.

*Cook's Note: Each of the 3 sauces will require a ladle of starchy cooking liquid taken
just before draining pasta or chicken stock, optional.