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