Orecchiette With Savoy Cabbage, Peas, and Lemon Cream

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

• Ready In: 30 mins
• 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.