Mother's Day pasta sampler Recipe | Food Network UK

Ingredients

• 680g bow tie pasta
• 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
• freshly ground black pepper
• 75g fresh ricotta cheese
• 10 leaves fresh basil, torn or shredded
• A handful mint leaves, finely chopped
• 250ml hicken or vegetable stock
• 280g frozen cooked carrots or baby carrots
• 1/2 tsp curry powder
• A few dashes hot sauce
• 2 tbsp honey
• 3 tbsp fresh chives, chopped
• 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
• Grated Parmigiano Reggiano, to taste