Orecchiette With Savoy Cabbage, Peas, and Lemon Cream

• 1 lb orecchiette (ear shaped pasta) or 1 lb pasta shells
• 2 tablespoons unsalted butter
• 12 lb savoy cabbage, quartered lengthwise, core discarded, and leaves very thinly sliced crosswise
• 1 bunch scallion, thinly sliced (1 cup)
• 12 cup chicken broth
• 12 cup heavy cream
• 1 cup thawed frozen peas
• 2 teaspoons finely grated fresh lemon zest
• 14 cup chopped fresh dill
• 34 teaspoon salt
• 14 teaspoon pepper

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 saute cabbage, stirring until pale golden, about 6 minutes.
3. 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.
4. Remove from heat and stir in peas, zest, dill, salt and pepper.
5. Ladle out 1 cup pasta cooking water and reserve, then drain pasta in a colander.
6. Combine pasta with cabbage mixture and 3/4 cup reserved pasta water in a large bowl or in pot.
7. If pasta looks dry, moisten with some of remaining water.

orecchiette, unsalted butter, savoy cabbage, scallion, chicken broth, heavy cream, peas, lemon zest, dill, salt, pepper

Taken from www.food.com/recipe/orecchiette-with-savoy-cabbage-peas-and-lemon-cream-45610 (may not work)