bon appetit | Jackie Reeve

The only thing wrong with this recipe from the June 2009 issue of Bon Appetit is how much trouble I have spelling “orecchiette.” I made this a few weeks ago to go with the Pork Cutlets Piccata. It’s a vegetarian option that could be a meal all on its own, and it’s delicious.

Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta (adapted from the June ’09 Bon Appetit)
Serves 4

2 tablespoons extra virgin olive oil
3 cups (packed) chopped onions
8 ounce trimmed sugar snap peas, trimmed and cut into 1/2″ pieces
1 8-ounce package orecchiette or pasta shells
1/2 cup whole-milk ricotta cheese
1/4 torn fresh basil leaves
1.5 tsp finely grated lemon peel

This is a rich, delicious pasta dish for a rainy summer night from the June issue of Bon Appetit. The goat cheese really brings out the lemon flavor, and I was surprised how much I liked the asparagus cooked in the pasta water (usually I just like it grilled). I actually added some cooked, crumbled bacon pieces to the top to cut the rich flavor. My batch was uber-lemony, and this might be because I used some of my lemon olive oil in this dish. Next time, I’ll stick only to the lemon peel. It’s plenty of flavor in this dish.

As usual, I halved the original amounts (I’ve posted the halved version).

Pasta with Goat Cheese, Lemon, and Asparagus (adapted from June ’09 Bon Appetit)
3 servings
**Note from Bon Appetit: Don’t buy pre-crumbled goat cheese, it doesn’t melt as nicely.

1/2 lb. fusilli or rotini
1/2 lb. slender asparagus spears, trimmed and cut into 1-1.5″ pieces
1/8 cup olive oil
1 tsp chopped fresh tarragon (forgot this at the store, so I used dried)
3 ounces soft fresh goat cheese
3 slices bacon, chopped and cooked until crispy

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Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta

Pasta with Goat Cheese, Lemon, and Asparagus