Cheese Mousse in a 'Cone' with Spicy Tomato Sauce and Arugula Pesto

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Wonton Cones:

12 wonton wrappers

Spicy Marinara Sauce:

1 (16-ounce) can tomato puree

1 cup chicken broth

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 Vidalia onion, finely chopped

2 cloves garlic, thinly sliced

Kosher salt

Red pepper flakes

Arugula Pesto:

1 large bunch arugula

1 large bunch basil leaves

1/2 cup pine nuts

1/2 cup grated Parmesan

1/2 cup chicken broth

1 cup extra-virgin olive oil

Cheese Mousse:

1 Yukon gold potato, peeled

1/2 cup goat cheese

1/2 cup ricotta

1/2 cup feta

1/2 cup grated pecorino or Parmesan cheese

3 scallions, thinly sliced

1 cup milk, plus more if needed

Kosher salt and freshly ground black pepper