Orecchiette with Caramelized onions, sugar snap peas, and ricottaThe 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

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