Spring has sprung which for me means lots of amazing produce and simple fresh recipes in all of the May/June issues of my favorite magazines. This week, I made to winners from the June edition of Bon Appetit. The kids loved this pasta. They didn't complain at all about the onions - it's amazing what the sweetness of caramelization does to about anything. They also liked the sugar snap peas, which was a nice change from our usual broccoli and green beans. I made the recipe almost exactly as written in the magazine, but I didn't have orecchiette pasta, as called for, so I just used farfalle.
Pasta with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese (Bon Appetit)
Timing - 25 minutes
Ingredients
2 T extra virgin olive oil
3 cups chopped onions
1 8-oz package trimmed sugar snap peas, cut into 1/2 inch pieces
1/2 lb pasta (short pasta like farfalle or shells or orecchiette)
1/2 cup whole-milk ricotta cheese
1/4 cup torn fresh basil
1.5 t fresh lemon zest
How to Make
Heat oil in large nonstick skillet over medium-high heat. Add onions and saute until onions are pale golden, about 5 minutes. Reduce heat to medium; saute onions until tender and deep golden, about 15 minutes longer.
Meanwhile, cook pasta according to package directions for al dente. Reserve one cup cooking liquid.
Add peas to onions in skillet. Saute until peas are crisp-tender, about 3 minutes. Add pasta and 1/2 cup cooking liquid to onion mixture and sir over medium-high heat for 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.
Serves 4
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