Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

1 review, 4 star(s). 100% would make again

Ready in 30 minutes

4 servings / One 16-oz container of ricotta is enough for this recipe and leftovers

Taken from June 2009 Bon Appetit magazine


2 tablespoons extra-virgin olive oil
4 cups (packed) chopped onions
1 8-oz package trimmed sugar snap peas; cut into 1/2-inch pieces
1 8-oz package orecchiette (or pasta shells)
1/2 cup whole-milk ricotta cheese
1/4 cup torn fresh basil leaves
1 1/2 teaspoons finely grated lemon peel

Original recipe makes 4 Servings



Heat oil in large nonstick skillet over medium-high heat. Add onions. Saute until pale golden, about 5 minutes. Reduce heat to medium; saute onions until tender and deep golden, about 15 min longer. Transfer 3/4 cup sauteed onions to small bowl; reserve. Add peas to onions in skillet. Saute until peas are crisp-tender, about 3 minutes. Remove skillet from heat.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper

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Dlee84 5y ago

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