The only thing wrong with this recipe from the June 2009 issue of Bon Appetit is how much trouble I have spelling “orecchiette.” I made this a few weeks ago to go with the Pork Cutlets Piccata. It’s a vegetarian option that could be a meal all on its own, and it’s delicious.

Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta (adapted from the June ’09 Bon Appetit)
Serves 4

2 tablespoons extra virgin olive oil
3 cups (packed) chopped onions
8 ounce trimmed sugar snap peas, trimmed and cut into 1/2″ pieces
1 8-ounce package orecchiette or pasta shells
1/2 cup whole-milk ricotta cheese
1/4 torn fresh basil leaves
1.5 tsp finely grated lemon peel

Heat oil in large nonstick skillet over medium-high heat. Add onions and saute until they are pale golden, about 5 minutes. Reduce heat to medium and saute onions until tender and deep golden, about 15 minutes longer. Add peas to onions and saute until peas are crisp-tender, about 3 minutes. Remove skillet from heat.

Cook pasta in large pot of salted boiling water until tender but still firm to the bite (follow al dente directions on packaging). Drain pasta, reserving 1 cup of the cooking liquid.

Add pasta and 1/2 cup of the cooking liquid to the onion mixture. Stir over medium-high heat for about 30 seconds. Mix in ricotta, basil, and lemon peel and add more cooking liquid to moisten as needed. Season with salt and pepper.