19 March 2009

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

2 comments:

lifeissodaily said...

sounds yummy! a good spring dish--you'll have to try it w/fresh peas. Prosciutto would be a good addition as well. Umm umm.

jkd said...

Yeah, I sort of modified it from a prosciutto-and-peas-in-cream-sauce idea but with, you know, onions.