ORECCHIETTE WITH SAVOY CABBAGE, PEAS, AND LEMON CREAM

[Guest guest]

ORECCHIETTE WITH SAVOY CABBAGE, PEAS, AND LEMON CREAM

 

Active time: 35 min Start to finish: 35 min

 

1 lb orecchiette (ear-shaped pasta) or pasta shells

2 tablespoons unsalted butter

1/2 lb Savoy cabbage, quartered lengthwise, core discarded, and

leaves very thinly sliced crosswise

1 bunch scallions, thinly sliced (1 cup)

1/2 cup vegetable 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

 

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 sauté cabbage,

stirring, until pale golden, about 6 minutes. Add scallions,

vegetable 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.

 

Makes 4 main-course servings.