Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese
2 T. extra-virgin olive oil
4 c. (packed) chopped onions
1 8 ounce package trimmed sugar snap peas, cut into 1/2-inch pieces
1 8 ounce package orecchiette (little ear-shaped pasta) or pasta shells
1/2 c. whole-milk ricotta cheese
1/4 c. torn fresh basil leaves
1 1/2 t. finely grated lemon peel
Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Transfer 3/4 cup sautéed onions to small bowl; reserve for frittata. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking 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, adding more cooking liquid to moisten as needed. Season with salt and pepper.