Shells with Lemon Cream
1 lb. Pasta Shells (medium size)
2 tbsp. butter
1/2 lb. Savoy cabbage, sliced thinly
1 bunch scallions, sliced thinly
1/2 cup chicken broth
1/2 cup heavy cream
1 cup frozen peas, thawed
2 tbsp. lemon zest, finely grated
1/4 cup fresh dill, chopped
salt and pepper to taste
Cook pasta in a very
large pot of salted water until just cooked.
While pasta is cooking, heat butter in a large skillet over medium high heat
until it quits foaming.
Then add cabbage and sauté until golden, about 6 minutes. Add scallions,
stock, and cream and
bring to a boil, then reduce heat and simmer until cabbage is very tender.
Remove from heat and stir in peas, zest, dill, salt and pepper.
Ladle out 1 cup of pasta water and then drain the pasta. Combine pasta
with sauce and 3/4 cup of the pasta water. Thin with more water if
necessary.
