1 1/2 pounds bow tie pasta
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
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
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
Each of the 3 sauces will require a ladle of starchy cooking liquid taken just before draining pasta or chicken stock, optional.