Orrechiette With Caramelized Onions, Sugar Snap Peas, and Ricott

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READY IN: 40mins
Recipe by Paris D

From epicurious.com. Note that the ingredient list does not include orrechiette pasta because I did not want the site to use the pasta in its nutrition calculations. However, you will need to cook a pot of it!

Ingredients Nutrition

Directions

  1. 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.
  2. Transfer 3/4 cup sautéed onions to small bowl. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
  3. Cook orrechiette pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
  4. 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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