Orecchiette With Savoy Cabbage, Peas, and Lemon Cream

Submitted by sunny_day

"Creamy, fresh tasting pasta dish which was a recipe of the day from Yahoo. Simple to make and really filling."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 lb orecchiette (ear shaped pasta) or 1 lb pasta shells
• 2 tablespoons unsalted butter
• 1⁄2 lb savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
• 1 bunch scallion, 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 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 saute cabbage, stirring until pale golden, about 6 minutes.
3. 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.
4. Remove from heat and stir in peas, zest, dill, salt and pepper.
5. Ladle out 1 cup pasta cooking water and reserve, then drain pasta in a colander.
6. Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl or in pot.
7. If pasta looks dry, moisten with some of remaining water.