Orecchiette with Caramelized Onions, Green Beans, Fresh Corn & Jalapeño

Ingredients

• Kosher salt
• Freshly ground black pepper
• ¼ cup grated Pecorino Romano
• 1 lb. dried orecchiette
• ½ lb. fresh green beans, washed, trimmed, and sliced on the diagonal into 1-inch lengths
• 1 jalapeño, stemmed, halved lengthwise, seeded, and thinly sliced crosswise
• 2 cups thinly sliced sweet onion (from 1 large onion)
• + 3 more ingredients
• • ¹/₃ cup extra-virgin olive oil
  • 1 cup fresh corn kernels (from about 2 ears)
  • 1 Tbs. chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil over high heat. Heat the olive oil in a 12-inch skillet over medium-high heat. When the oil is hot, add the onion and a large pinch of salt and cook, stirring frequently, until the onion is beginning to soften and brown, about 5 minutes. Lower the...

View full recipe at Fine Cooking