INGREDIENTS

2 tablespoons olive oil

2 medium onions, thinly sliced

1½ pounds fresh peas, shelled or 16 ounces frozen, thawed

1 pound orecchiette (little ear-shaped pasta) or other small shell pasta

1 cup grated pecorino or Parmesan cheese (about 4 ounces)

Pasta with Peas

Prep Time	
 Cook Time	
 Passive Time

Servings 4

INSTRUCTIONS

Heat olive oil in heavy large skillet over medium heat. Add thinly sliced onions and sauté until golden, about 15 min-utes. Add peas and sauté until tender, about 3 minutes.

Meanwhile, add pasta to large pot of boiling salted water and cook until just tender but still firm to bite, stirring often, about 12 minutes. Drain pasta and return to pot. Add onion mixture and ¾ cup grated cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining ¼ cup cheese and serve.