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Orecchiette with Savoy Cabbage, Peas, and Lemon CreamThe complete recipe for Orecchiette with Savoy Cabbage, Peas, and Lemon Cream on Yahoo Shine.
  • 1 pound orecchiette (ear-shaped pasta) or pasta shells
  • 2 tablespoons unsalted butter
  • 1/2 pound Savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
  • 1 bunch scallions, 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 black pepper
servings:4
  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 sauté 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.
  3. Remove from heat and stir in peas, zest, dill, salt, and pepper.
  4. 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).
  5. If pasta looks dry, moisten with some of remaining water.
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Orecchiette with Savoy Cabbage, Peas, and Lemon Cream

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Ingredients

  • 1 pound orecchiette (ear-shaped pasta) or pasta shells
  • 2 tablespoons unsalted butter
  • 1/2 pound Savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
  • 1 bunch scallions, 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 black pepper

Directions

  1. 1Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
  2. 2While 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, chicken broth, and cream and bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until cabbage is tender, about 2 minutes.
  3. 3Remove from heat and stir in peas, zest, dill, salt, and pepper.
  4. 4Ladle 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).
  5. 5If pasta looks dry, moisten with some of remaining water.

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1 USER REVIEWS
  • I'd use real ears instead.

    star11

    ear-shaped pasta?

    I always thought they were real ears.
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