Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese
A delightful pasta dish featuring orecchiette tossed with sweet caramelized onions, crisp sugar snap peas, and creamy ricotta cheese, brightened with fresh basil and lemon zest.
Ingredients
- •2 tablespoons extra-virgin olive oil
- •4 cups chopped onions
- •8 ounces sugar snap peas
- •8 ounces orecchiette
- •½ cup whole-milk ricotta cheese
- •¼ cup fresh basil leaves
- •1½ teaspoons lemon peel
Cooking Instructions
- 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. 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.
23 min
- 2.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
10 min
- 3.
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.
2 min
