Orecchiette with Peas and Onions

Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 4 onions, cut in half through the stem and thinly sliced (about 4 cups)
  • 4 cups fresh or frozen tiny peas
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 lb. orecchiette
  • 1 cup freshly grated pecorino cheese


  • In a large pot, bring at least 4 quarts water to a rolling boil.
  • Meanwhile, in a large skillet, heat the oil over medium heat. Add the onions and sauté 5 minutes, stirring occasionally, until the onions are softened. Add the peas, salt, and pepper, and cook 2 minutes longer. Stir in 2 tablespoons of water from the pot of boiling water. Reduce heat to low and cover skillet.
  • Add the pasta to the boiling water, stir well to separate, and cook until al dente. Drain and transfer to a warm serving bowl. Add some of the cheese and toss until melted. Top with the onion mixture and the remaining cheese.