ORECCHIETTE WITH CARMELIZED ONIONS, SUGAR SNAP PEAS, AND RICOTTA CHEEST

ORECCHIETTE WITH CARMELIZED ONIONS, SUGAR SNAP PEAS, AND RICOTTA CHEEST image

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
4 cups chopped onions
1 8 ounce pack trimmed sugar snap peas, cut into 1/2 inch pieces
1 8 ounce package orecchiette 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

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add onions. Saute until onions are golden pale, 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; reserve for frittata. Add peas to onions in skillet. Saute until peas are crisp-tender, 3 minutes. Remove skillet from heat. Cook pasta in large pot of boiling salted water until just tender but firm to bite. Drain pasta, reserving 1 cup 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, add more cooking liquid if needed. Season with salt and pepper. ONION, SPINACH, AND RICOTTA FRITTATA Whisk 6 large eggs and 1 cup ricotta in large bowl. Add 3/4 cup reserved carmelized onions and 1 cup drained wilted spinach. Sprinkle with salt and pepper. Heat 1 tablespoon olive oil in 10 inch ovenproof skillet over medium high heat; pour in egg mixture. Sprinkle with 1/2 cup pecorino cheese. Bake at 350 until golden and firm, 18 minutes. Bon Appetit Magazine