My parents came to visit this weekend and this seemed like the perfect recipe to bridge the cold winter months into the warm summer months ahead of us. After making it for them, I knew it would be a good dish to share!
Bon Appetit, June 2009
Ingredients
* 2 tablespoons extra-virgin olive oil
* 4 cups (packed) chopped onions
* 1 8-ounce package trimmed sugar snap peas, cut into 1/2-inch pieces
* 1 8-ounce package orecchiette (little ear-shaped pasta) or Farfalle pasta
* 1 cup whole-milk ricotta cheese
* 1/4 cup torn fresh basil leaves
* 1 1/2 teaspoons finely grated lemon peel
Preparation
*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. Add 1/8 cup sugar to enhance the caramelization process and cook for 1-2 minutes more.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 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.
I liked the subtle lemon flavor!
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