Mother's Day Pasta Sampler
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
51
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
680 g
Pasta (bow tie)1 tbsp
Butter2 tbsps
Extra-Virgin Olive Oil1 small
Onion (chopped)1 cup
Chicken2 tsps
Lemon Zest1
Salt1 cup
Ricotta Cheese (fresh)1 tsp
Curry Powder2 tbsps
Honey3 tbsps
Chives (fresh, chopped)4 cloves
Garlic (minced or grated)1 tbsp
Balsamic Vinegar (aged)Directions:
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