PASTA WITH CARAMELIZED ONIONS, PEAS & PARSLEY

INGREDIENTS:

2 tsp olive oil 6 red onion, peeled and sliced 2 tsp brown sugar 1-2 tsp balsamic vinegar 250 g wheat linguine ½ cup flat leaf parsley, chopped 1 can KOO Fresh Garden peas, drained 2 tbsp olive oil (or vegan butter) Salt 2 tbsp balsamic vinegar

KITCHEN GADGETS:

Large cast iron skillet, sharp knife, wooden spoon

METHOD:

Start by heating a large cast iron skillet over low-medium heat. Once the pan is hot, add your olive oil or vegan butter and spread evenly over the surface. Next, drop your onions into the pan and stir them gently to get them evenly coated. When onions are softened & golden, add sugar & balsamic vinegar, cook over a low heat for 5-10 minutes, stirring occasionally, until caramalised. When they're about halfway through (or after about 15 minutes), you can get your pasta water boiling. When your onions are dark, add your vinegar and a few generous pinches of salt. This will help to deglaze all that sugar on the pan. Scrape your onions together, rounding up on all the brown bits from the bottom of the pan. When the pasta is ready, toss together with a generous heaping of caramelized onions, fresh parsley and peas. Top with another pinch of salt (or cheese) and fresh pepper. It's a bowl of sweet, fresh and savory, all at once.

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