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

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

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

amanda

Equipment

  • Pasta Roller

  • Chef's Knife

  • Carving Knife

  • Stainless Steel Skillet

  • Pot with Lid

  • Mixer Bowl Set (2-quart)

  • Cheese Grater

  • Colander

  • Kitchen Scale

  • Rolling Pin

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

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
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