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

Heat oil in large nonstick skillet over medium-high heat. Add onions and saute until they are pale golden, about 5 minutes. Reduce heat to medium and saute onions until tender and deep golden, about 15 minutes longer. Add peas to onions and saute until peas are crisp-tender, about 3 minutes. Remove skillet from heat.

onions and peas

Cook pasta in large pot of salted boiling water until tender but still firm to the bite (follow al dente directions on packaging). Drain pasta, reserving 1 cup of the cooking liquid.

Add pasta and 1/2 cup of the cooking liquid to the onion mixture. Stir over medium-high heat for about 30 seconds. Mix in ricotta, basil, and lemon peel and add more cooking liquid to moisten as needed. Season with salt and pepper.

orrechiette with...