Orecchiette with Savoy Cabbage, Peas, and Lemon Cream

ingredients

• 1 pound orecchiette (ear-shaped pasta) or pasta shells

• 2 tablespoons unsalted butter

• 1/2 pound Savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise

• 1 bunch scallions, thinly sliced (1 cup)

• 1/2 cup chicken broth

• 1/2 cup heavy cream

• 1 cup thawed frozen peas

• 2 teaspoons finely grated fresh lemon zest

• 1/4 cup chopped fresh dill

• 3/4 teaspoon salt

• 1/4 teaspoon black pepper

directions

1. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.

2. While pasta is cooking, heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté cabbage, stirring, until pale golden, about 6 minutes. Add scallions, chicken broth, and cream and bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 minutes.

3. Remove from heat and stir in peas, zest, dill, salt, and pepper.

4. Ladle out 1 cup pasta cooking water and reserve, then drain pasta in a colander. Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl (or in pot).

5. If pasta looks dry, moisten with some of remaining water.

recipe source

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