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.

  • 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

  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!


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


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.