Orecchiette With Savoy Cabbage, Peas, and Lemon Cream

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Orecchiette With Savoy Cabbage, Peas, and Lemon Cream

1 lb orecchiette

2 T butter

1/2 lb savoy cabbage, core discarded, leaves thinly sliced

1 bunch scallions, thinly sliced (1 c)

1/2 c chicken stock

1/2 c heavy cream

1 c blanched english peas

2 t lemon zest

1/4 c chopped fresh dill

3/4 t salt

1/4 t black pepper

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

Heat butter in large skillet over high heat until foam subsides, then saute cabbage,

stirring, until pale golden, about 6 mins. Add scallions and broth, then reduce heat and

simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 mins.

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

Ladle out 1 c pasta cooking liquid and reserve. Combine pasta with cabbage mixture

and 3/4 c reserved pasta water in large bowl (or in pot). If pasta looks dry, moisten with

remaining pasta water.