Orrechiette With Caramelized Onions, Sugar Snap Peas, And Ricotta Cheese

• 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

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

extravirgin olive oil, onions, peas, orecchiette, wholemilk ricotta cheese, basil, lemon peel

Taken from www.epicurious.com/recipes/food/views/orrechiette-with-caramelized-onions-sugar-snap-peas-and-ricotta-cheese-353350 (may not work)