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Orecchiette With Savoy Cabbage, Peas, and Lemon Cream

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“Creamy, fresh tasting pasta dish which was a recipe of the day from Yahoo. Simple to make and really filling.”

Ingredients Nutrition


  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.

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