Orrechiette With Caramelized Onions, Sugar Snap Peas, and Ricott

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!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 20  ounces onions
• 9  ounces sugar snap peas, cut into 1/2-inch pieces
• 1⁄2 cup part-skim ricotta cheese
• 1⁄4 cup fresh basil leaf, torn
• 1 1⁄2 teaspoons lemon peel, finely grated

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.