Traditional recipes

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

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

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cups (packed) chopped onions
  • 1 8-ounce package trimmed sugar snap peas, cut into 1/2-inch pieces
  • 1 8-ounce 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

Recipe Preparation

  • 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; reserve for frittata. 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 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.

Recipe by Maria Helm Sinskey,Photos by Gail Albert HalabanReviews Section


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