new spring pasta recipe
i made this recipe last week and really liked it. i wasn't sure if i would, but with a few modifications i thought it came out well.
Orechiette with Sugar Snap Peas:
2 tbsp olive oil
4 cups chopped onions
8 oz pkg trimmed sugar snap peas, cut into 1/2 inch pieces (i just grabbed about 2 large handfuls of fresh snap peas and left them whole)
1 lb orecchiette pasta ( i used campenella bc i couldn't find orecchiette)
1/2 cup ricotta cheese (i think i added a little more)
1/4 lb thinly cut pancetta
juice of 1 lemon
parmesan cheese (wasn't in the orginal recipe, but i added maybe 1/4 cup to the dish)
salt and pepper to taste
1. heat oil in pan over medium high heat. add onions and saute until pale golden color. about 5 minutes. reduce heat and saute onions until caramelized-about 15 minutes. transfer to dish and set aside. add pancetta to pan and cook until crispy. transfer to onion and set aside. add a little oil to pan and saute snap peas about 3 minutes. remove pan from heat.
2. cook pasta according to directions. and reserve some of cooking liquid.
3. add onion mix to pasta and mix in ricotta, lemon juice and parmesan. add cooking liquid as needed to keep dish from being to dry. season with salt and pepper.