Ingredients

1 pound orecchiette (ear-shaped pasta) or pasta shells

2 tablespoons unsalted butter

1/2 pound Savoy cabbage, 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

1 cup thawed frozen peas

2 teaspoons finely grated fresh lemon zest

1/4 cup chopped fresh dill

3/4 teaspoon salt

1/4 teaspoon black pepper

Description

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