-
1
Heat a large pot of water to a boil, salt liberally and cook pasta to al dente.
-
2
While pasta cooks, you will need 3small skillets set up and a food processor near by.
-
3
Set up 3 serving dishes that would hold half a pound of pasta each on a counter near the stove.
-
4
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.
-
5
Add stock and zest and bring to a boil.
-
6
Add peas, season with salt and pepper and heat through, about 2 minutes.
-
7
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.
-
8
When pasta is ready, add a ladle of pasta water or chicken stock, if needed and 1/3 of the pasta to the bowl.
-
9
Toss the pasta with sauce.
-
10
In the second skillet while peas are cooking, add chicken stock, carrots, curry powder, hot sauce, salt and pepper, to taste, honey and butter.
-
11
Bring to a boil and let simmer to heat through, 10 minutes.
-
12
While carrots are cooking, grind roasted peppers into a paste.
-
13
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.
-
14
Rinse processor bowl and return to base to grind the carrots when they are tender.
-
15
When peppers are hot, stir in balsamic vinegar and parsley and let simmer over low heat.
-
16
Stir in starchy cooking liquid or stock, scrape sauce into serving dish and coat 1/3 of the pasta and cheese.
-
17
Grind carrots into a smooth paste and transfer to a serving dish.
-
18
Thin carrot sauce with starchy liquid or stock and toss with remaining half pound of pasta and chives.
-
19
*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.
