1. Bring 4 quarts water to a boil in a large pot for cooking the pasta. 2. Bring several cups water to a boil in a small pot for cooking the peas. 3. Add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside. 4. Heat the oil in a small skillet. 5. Add in the onion and saute until lightly browned, about 7 minutes. 6. Stir in the peas and cook for 30 seconds. 7. Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked. 8. Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste. 9. When the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water. 10. Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce. 11. Divide among individual bowls and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
