Orrechiette With Caramelized Onions, Sugar Snap Peas, And Ricott

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.