Orrechiette With Caramelized Onions, Sugar Snap Peas, And Ricotta Cheese
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
62
Spice
51
Sweetness
49
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Heat oil in large nonstick skillet over medium-high heat
2
Add onions
3
Sauté until onions are pale golden, about 5 minutes
4
Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer
5
Transfer 3/4 cup sautéed onions to small bowl
6
Add peas to onions in skillet
7
Sauté until peas are crisp-tender, about 3 minutes
8
Remove skillet from heat
9
Cook pasta in large pot of boiling salted water until just tender but still firm to bite
10
Drain pasta, reserving 1 cup cooking liquid
11
Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds
12
Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed
13
Season with salt and pepper
14
Heat oil in large nonstick skillet over medium-high heat
15
Add onions
16
Sauté until onions are pale golden, about 5 minutes
17
Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer
18
Transfer 3/4 cup sautéed onions to small bowl
19
Add peas to onions in skillet
20
Sauté until peas are crisp-tender, about 3 minutes
21
Remove skillet from heat
22
Cook pasta in large pot of boiling salted water until just tender but still firm to bite
23
Drain pasta, reserving 1 cup cooking liquid
24
Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds
25
Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed
26
Season with salt and pepper