Orrechiette With Caramelized Onions, Sugar Snap Peas, and Ricott

• 2 tablespoons olive oil
• 20 ounces onions
• 9 ounces sugar snap peas, cut into 1/2-inch pieces
• 12 cup part-skim ricotta cheese
• 14 cup fresh basil leaf, torn
• 1 12 teaspoons lemon peel, finely grated

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onions.
3. Saute until onions are pale golden, about 5 minutes.
4. Reduce heat to medium; saute onions until tender and deep golden, about 15 minutes longer.
5. Transfer 3/4 cup sauteed onions to small bowl.
6. Add peas to onions in skillet.
7. Saute until peas are crisp-tender, about 3 minutes.
8. Remove skillet from heat.
9. Cook orrechiette 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.

olive oil, onions, sugar snap peas, ricotta cheese, fresh basil leaf, lemon peel

Taken from www.food.com/recipe/orrechiette-with-caramelized-onions-sugar-snap-peas-and-ricott-499882 (may not work)