Four-Onion Pasta with Peas

It being spring, onions are in great abundance. Or maybe it's not that it's spring, I just had a lot of onions in the house. Regardless, I was inspired to make an onion-based pasta dish in a cream sauce and it turned out quite well.

Ingredients:

• one pound farfalle (bowtie) pasta, cooked
• one can peas (or, you know, just a lot of fresh peas)
  
• 1/2 large sweet onion
• 1/2 yellow onion
• 4-6 spring onions
• 1/2 cup shallots
• 4 cloves garlic
• 1/2 cup dry white wine
• 1/4 cup milk
• 1/4 cup grated pecorino romano
• liberal dose butter
• salt and pepper to taste

Procedure:

1. Boil water for pasta; cook pasta; drain and set aside
2. Chop yellow and sweet onion into 1/2" sections
3. Dice spring onions into 1/4" sections
4. Dice garlic and shallots
5. Heat generous amount of butter in large, high-sided skillet
6. Add garlic and shallots; cook for 1-2 min.
7. Add sweet and yellow onions; cook for several minutes until onions soften
8. Add half of white wine and milk; stir well and cover, simmer for several minutes
9. Add peas and remaining white wine and milk; stir well and cook for 1-2 min.
10. Add pasta; stir until all ingredients are combined
11. Turn off heat, add cheese and sitr until all pasta is coated
12. Serve and enjoy!

Verdict:

Very nice, and equally good cold and nicely congealed out of the fridge