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« Pulling garlic | Main | Cabbages under the rain »

June 20, 2006

Comments

Jennifer Amerkhail

ORECCHIETTE WITH CABBAGE, PEAS, AND LEMON CREAM
This is a yummy recipe using 4 ingredients from this week's share (dill, cabbage, peas, scallions).

1 lb ear-shaped pasta or pasta shells
2 1/2 tablespoons unsalted butter
3/4 lb cabbage (about 1/4 of large head), 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
2 cups sugar snap peas, blanched
2 teaspoons finely grated fresh lemon zest
1/4 cup chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper

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

Remove from heat and stir in peas, zest, dill, salt, and pepper.

Combine pasta with cabbage mixture in a large bowl (or in pot). Serve with a sprinkle of parmesan (optional).

Makes about 6 main-course servings.
From Gourmet October 2002

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