Mother's Day pasta sampler

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
680g bow tie pasta

For the pasta with peas

15g butter
1 tbsp extra-virgin olive oil
1 small onion, chopped
125ml chicken or vegetable stock, plus more if needed
2 tsp lemon zest
280g frozen peas
Salt and freshly ground black pepper
75g fresh ricotta cheese
10 leaves fresh basil, torn or shredded
A handful mint leaves, finely chopped

For the pasta with carrots

250ml hicken or vegetable stock
280g frozen cooked carrots or baby carrots
1/2 tsp curry powder
A few dashes hot sauce
Salt and freshly ground black pepper
15g butter
2 tbsp honey
3 tbsp fresh chives, chopped

For the pasta with peppers

1 (450g) jar roasted yellow or red peppers, drained (about 5 to 6 peppers)
2 tbsp extra-virgin olive oil
3 to 4 cloves garlic, minced or grated
1/2 tsp dried crushed red chilli flakes
1 tbsp aged balsamic vinegar
A handful fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
Grated Parmigiano Reggiano, to taste
1) Heat a large pot of water to the boil, salt liberally and cook pasta to al dente.

2) While pasta cooks, you will need 3 small skillets set up and a food processor near by. Set up 3 serving dishes that would hold 225g of pasta each on a counter near the cooker.

3) 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 the boil. Add peas, season with salt and pepper and heat through, about 2 minutes.

4) 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.

5) 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 the boil and let simmer to heat through, 10 minutes.

6) Whilst 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.

7) 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.

8) Grind carrots into a smooth paste and transfer to a serving dish. Thin carrot sauce with starchy liquid or stock and toss with remaining 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.

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