Orecchiette with Savoy Cabbage, Peas, and Lemon Cream

Name: Orecchiette with Savoy Cabbage, Peas, and Lemon Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 118 milliliters chicken broth; 59 milliliters chopped fresh dill; 118 milliliters heavy cream; 2 teaspoons finely grated fresh lemon zest; 454 grams orecchiette (ear-shaped pasta) or pasta shells; 237 milliliters thawed frozen peas; 1 teaspoons salt; 227 grams Savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise; 237 milliliters bunch scallions, thinly sliced; 2 Tbsps unsalted butter

Orecchiette with Savoy Cabbage, Peas, and Lemon Cream might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 19g of protein, 19g of fat, and a total of 630 calories. If you have scallions, chicken broth, peas, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

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

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

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.

Ingredients you will need

Cabbage

Butter

Pasta

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Broth