Campanelle with Caramelized Onions, Peas and Mint


  • 2 large yellow onions (about 3/4 pound)
  • ¼ c extra-virgin olive oil
  • 6 oz strozzapreti, farfelle, or campanelle
  • ½ c frozen peas
  • 1 ½ T white balsamic vinegar
  • ½ T Thai fish sauce
  • ½ c coarsely chopped fresh mint
  • + 1 more ingredients
    • ¼ c freshly grated Parmigiano Reggiano cheese, plus more for shaving on top

Bring a pot of salted water to a boil. Cut onions into halves through the roots. Place cut side down on a board. Thinly slice lengthwise. Heat olive oil in a large skillet. Add onions and cook over high heat, stirring, until dark brown, 15 to 20 minutes. While onions are cooking, cook pa...

View full recipe at Relish


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