Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese
Photo by Gail Albert Halaban

Ingredients

  • 4 cups onions
  • ¼ cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • ½ cup whole-milk ricotta cheese
  • 1 8-ounce package trimmed sugar snap peas
  • 1 teaspoons lemon
  • 1 8-ounce package orecchiette (little ear-shaped pasta) or pasta shells

Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Transfer 3/4 cup sautéed onions to small bowl. Add peas to onions in skillet. Sauté...

View full recipe at Epicurious

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