• Salt
• 1 1/2 pounds bowtie pasta
• 1/4 cup extra virgin olive oil (EVOO)
• 1 small onion, finely chopped
• One container chicken or vegetable broth (32 ounces), (4 cups)
• One bag frozen green peas (1 pound), thawed
• 2 teaspoons grated lemon peel
• 2/3 cup shredded basil leaves (a couple of generous handfuls)
• 1 cup grated Parmesan cheese
• Pepper
• One bag baby carrots (12 ounces), sliced
• 2 tablespoons butter
• 2 tablespoons honey
• 3 tablespoons chopped fresh chives
• 3 cloves garlic, finely chopped
• One jar roasted yellow or red peppers (15 ounces) , drained
• 1/3 cup chopped flat leaf parsley (a generous handful)

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

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.

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.

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, 2-3 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.

Serve a quarter of each pasta to each person.

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