Orecchiette with Caramelized Onions, Green Beans, Fresh Corn & Jalapeno
- Kosher salt
- 1/3 cup extra-virgin olive oil
- 2 cups thinly sliced sweet onion (from 1 large onion)
- 1 lb. dried orecchiette
- 1/2 lb. fresh green beans, washed, trimmed, and sliced on the diagonal into 1-inch lengths
- 1 cup fresh corn kernels (from about 2 ears)
- 1 jalapeño, stemmed, halved lengthwise, seeded, and thinly sliced crosswise
- Freshly ground black pepper
- 1/4 cup grated Pecorino Romano
- 1 Tbs. chopped fresh flat-leaf parsley
- This recipe is vegetarian
- Produce
- Corn, fresh (1 cup)
- Flat-leaf parsley, fresh (1 Tbs.)
- Green beans, fresh (1/2 lb.)
- Jalapeno (1)
- Sweet onion (2 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil, extra-virgin (1/3 cup)
- Pasta & Grains
- Orecchiette, dried (1 lb.)
- Dairy
- Pecorino romano, grated (1/4 cup)
Preparation
Read recipe preparation on finecooking.com
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Published June 1, 2007 (5 years ago).
5 people saved this recipe.
