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

Orecchiette with Caramelized Onions, Green Beans, Fresh Corn & Jalapeño
Photo by Scott Phillips

Ingredients

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

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

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