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

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

• 2 tablespoons extra-virgin olive oil

• 950ml (packed) chopped onions

• 1 230g package trimmed sugar snap peas, cut into 1/2-inch pieces

• 1 230g package orecchiette (little ear-shaped pasta) or pasta shells

• 1/2 cup whole-milk ricotta cheese

• 1/4 cup torn fresh basil leaves

• 1 1/2 teaspoons finely grated lemon peel

How to make Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

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 120g sautéed onions to small bowl. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 240ml cooking liquid.

Add pasta and 120ml cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.