Photo: Romulo Yanes
For larger crowds, go ahead and buy the whole bird. Rasting a whole chicken isn't as daunting as it sounds. Bake at 350° for about 45 minutes, then turn up the heat to 450° right at the very end for added crisp-factor while boosting cooktime. Tip: Allow the chicken to stand at least 10 minutes before serving. This reduces the risk of the meat drying out.
1. Place a rack in center of oven; preheat to 375ºF. Line a large baking sheet with foil; oil foil. Pulse scallions, cilantro, oil, garlic, vinegar, paprika, honey, salt and pepper in a food processor to form a paste. Rub chicken all over with 2/3 paste; arrange in a single layer on baking sheet. Roast until golden and cooked through, about 25 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing.
2. Bring a large pan of water to a boil; have ready a bowl of ice water. Blanch peas until just tender, about 1 minute. Scoop out peas with a slotted spoon; transfer to ice water. Bring cooking water back to a boil. Cook pasta until just tender, 10 to 12 minutes or according to package directions. Drain pasta; immediately toss in a bowl with remaining scallion paste. Slice peas and add to bowl. Add radishes; stir to combine.
3. Divide pasta among 6 bowls. Top with chicken and serve.