ORECCHIETTE WITH SAVOY CABBAGE, PEAS, AND LEMON CREAM

Orecchiette With Savoy Cabbage, Peas, and Lemon Cream image

Provided by sunny_day

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

Cook pasta in a 6- to 8- quart pot of boiling salted water until al dente.
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.
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.
Remove from heat and stir in peas, zest, dill, salt and pepper.
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.
If pasta looks dry, moisten with some of remaining water.

Nutrition Facts : Calories 639.8, Fat 18.9, SaturatedFat 10.9, Cholesterol 56, Sodium 613.1, Carbohydrate 98.1, Fiber 8.2, Sugar 6.5, Protein 20