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Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant orecchiette with caramelised onions and sugar snap peas is a wonderful example of how simple ingredients can create deep, complex flavours. The sweetness of the slowly browned onions provides a rich savoury base, which is beautifully balanced by the light crunch of spring veg and the bright fragrance of fresh basil and lemon zest. It is an elegant vegetarian dish that feels indulgent yet fresh, making it a reliable staple for your weekly recipe rotation.

Using whole-milk ricotta creates a silky, delicate sauce that coats the 'little ear' pasta shapes perfectly without the need for heavy cream. This recipe is an ideal choice for a quick midweek dinner or a relaxed weekend lunch. For the best results, ensure you reserve plenty of the pasta cooking water; this starchy liquid is the secret to achieving that professional, glossy finish on your homemade pasta.

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Ingredients for Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

  • 2 tablespoons extra-virgin olive oil

  • 950ml (packed) chopped onions

  • 1 230g package trimmed sugar snap peas, cut into 1/2-inch pieces

  • 1 230g package orecchiette (little ear-shaped pasta) or pasta shells

  • 1/2 cup whole-milk ricotta cheese

  • 1/4 cup torn fresh basil leaves

  • 1 1/2 teaspoons finely grated lemon peel

How to make Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

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 120g sautéed onions to small bowl. 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 240ml cooking liquid.

Add pasta and 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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