Orecchiette With Peas, Ricotta, And Parmesan - cooking recipe

Ingredients

1 1/2 cups shelled fresh peas or 1 1/2 cups frozen peas
2 tablespoons extra virgin olive oil
1 medium onion, minced
1 cup ricotta cheese, preferably homestyle
1/3 cup freshly grated parmigiano-reggiano cheese
salt
fresh ground black pepper
1 lb orecchiette (or small shell pasta)

Preparation

Bring 4 quarts water to a boil in a large pot for cooking the pasta.
Bring several cups water to a boil in a small pot for cooking the peas.
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.
Heat the oil in a small skillet.
Add in the onion and saute until lightly browned, about 7 minutes.
Stir in the peas and cook for 30 seconds.
Scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
Stir in the ricotta and Parmigiano-Reggiano and salt and pepper to taste.
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.
Toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
Divide among individual bowls and serve immediately.