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Categories:Viewed: 105 - Published at: 10 years ago
Ingredients
- 2 tablespoons olive oil
- 20 ounces onions
- 9 ounces sugar snap peas, cut into 1/2-inch pieces
- 12 cup part-skim ricotta cheese
- 14 cup fresh basil leaf, torn
- 1 12 teaspoons lemon peel, finely grated
Method
- Heat oil in large nonstick skillet over medium-high heat.
- Add onions.
- Saute until onions are pale golden, about 5 minutes.
- Reduce heat to medium; saute onions until tender and deep golden, about 15 minutes longer.
- Transfer 3/4 cup sauteed onions to small bowl.
- Add peas to onions in skillet.
- Saute until peas are crisp-tender, about 3 minutes.
- Remove skillet from heat.
- Cook orrechiette pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta, reserving 1 cup cooking liquid.
- Add pasta and 1/2 cup 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.
