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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. 

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