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

Ingredients for Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

• 2 tablespoons extra-virgin olive oil

• 950ml (packed) chopped onions

• 1 230g package trimmed sugar snap peas, cut into 1/2-inch pieces

• 1 230g package orecchiette (little ear-shaped pasta) 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

Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Transfer 120g sautéed onions to small bowl. Add peas to onions in skillet. Sauté 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 240ml cooking liquid.

Add pasta and 120ml 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.

Avvertenza

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