Mother's Day Pasta Sampler Rachael Ray   From Every Day with Rachael Ray May 2008 SERVES 4 Salt 1 1/2 pounds bowtie pasta 1/4 cup extra-virgin olive oil (EVOO) 1 small onion, finely chopped One 32-ounce container (4 cups) chicken or vegetable broth One 1-pound bag frozen green peas, thawed 2 teaspoons grated lemon peel 2/3 cup shredded basil leaves (a couple of generous handfuls) 1 cup grated parmesan cheese Pepper One 12-ounce bag baby carrots, sliced 2 tablespoons butter 2 tablespoons honey 3 tablespoons chopped fresh chives 3 cloves garlic, finely chopped One 15-ounce jar roasted yellow or red peppers, drained 1/3 cup chopped flat-leaf parsley (a generous handful) 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. 2. While the pasta is working, in a large saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and cook until softened, 5 minutes. Stir in 1 1/2 cups chicken broth, the peas and lemon peel; simmer for 2 minutes. Using a food processor, puree half of the pea mixture. Add to the pea mixture in the skillet and stir in one-third of the pasta, the basil and 1/3 cup parmesan; season with salt and pepper. Transfer to a bowl; keep warm. Wipe out the saucepan and food processor. 3. In another saucepan, combine the carrots, 1 1/2 cups chicken broth, the butter and honey; season with salt and pepper. Simmer until the carrots are tender when pierced with a fork, about 10 minutes. Using the food processor, puree the carrots. Return the carrot puree to the saucepan and stir in one-third of the pasta, the chives and 1/3 cup parmesan; season with salt and pepper. Transfer to a serving bowl and keep warm. Wipe out the food processor. 4. In the reserved saucepan, heat the remaining 2 tablespoons EVOO , 2 turns of the pan, over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Using the food processor, puree the roasted peppers. Add the puree to the garlic in the skillet and stir in the remaining 1 cup chicken broth. Stir in the remaining pasta and parmesan and the parsley; season with salt and pepper. 5. Serve a quarter of each pasta to each person.

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