Mother's Day Pasta Sampler

Ingredients

  • Grated Parmigiano-Reggiano, to taste
  • Salt and freshly ground black pepper
  • A handful fresh flat-leaf parsley, chopped
  • 1 tablespoon aged balsamic vinegar
  • ½ teaspoon dried crushed red pepper flakes
  • 3 to 4 cloves garlic, minced or grated
  • 2 tablespoons extra-virgin olive oil
  • + 20 more ingredients
    • 1 (16-ounce) jar roasted yellow or red peppers, drained (about 5 to 6 peppers)
    • 3 tablespoons fresh chives, chopped
    • 2 tablespoons honey
    • 1 tablespoon butter
    • Salt and freshly ground black pepper
    • A few dashes hot sauce
    • ½ teaspoon curry powder
    • 1 (10-ounce) box frozen cooked carrots or baby carrots
    • 1 cup chicken or vegetable stock
    • A handful mint leaves, finely chopped
    • 10 leaves fresh basil, torn or shredded
    • ½ cup fresh ricotta cheese
    • Salt and freshly ground black pepper
    • 1 (10-ounce) box frozen peas
    • 2 teaspoons lemon zest
    • ½ cup chicken or vegetable stock, plus more if needed
    • 1 small onion, chopped
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon butter
    • 1 ½ pounds bow tie pasta

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

View full recipe at SpringPad

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