The cover of the Tri-City Herald's Food & Wine section April 16 will feature information on the Yakima Valley and Rattlesnake Hills Spring Barrel Tasting weekend, April 25-27. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Noodles with Cottage Cheese, Leeks and Peas
Start to finish: 20 minutes
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12 ounces egg noodles
1 pound fresh peas, shelled, or 1 cup frozen peas (thawed)
1 1/2 cups vegetable or chicken broth
3/4 pound thinly sliced leeks
1 1/2 cups (16-ounce container) cottage cheese
2 tablespoons unsalted butter
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives or scallions
Salt and freshly ground black pepper, to taste
Bring a large saucepan of lightly salted water to a boil. Add the noodles and cook according to package directions. During the final 2 minutes of cooking, add the peas.
Meanwhile, in a medium skillet over medium heat, bring the broth to a simmer. Add the leeks, then reduce heat to low, cover and simmer 5 to 7 minutes, or until the leeks are very soft.
Use a slotted spoon to transfer the leeks to a large bowl. Reserve the broth.
Drain the noodles and peas, then add to the bowl with the leeks. Add the cottage cheese, butter, dill and chives. Stir until well blended, then season with salt and pepper.
If the noodles are not moist enough for your taste, add a few tablespoons of the reserved broth. Remaining broth can be frozen for another use.
Note: Leeks tend to have dirt wedged deep into their folds. To clean them, Jesse Ziff Cool, author of the recent cookbook Simply Organic, suggests halving them lengthwise, then cutting them crosswise into 1/2-inch slices. Soak the slices in a large bowl of cool water for 5 minutes, gently stirring occasionally to let the dirt settle to the bottom. Use a slotted spoon to transfer the leeks to a colander to rinse and drain.
Recipe adapted from: Jesse Ziff Cool’s Simply Organic, Chronicle Books, 2008.