Featured in: The Ashkenazi Version of Mac and Cheese
- 12ounces wide egg noodles
- 2tablespoons unsalted butter
- 3medium shallots, finely chopped
- 1teaspoon kosher salt, divided
- ½teaspoon red pepper flakes
- 2small cloves garlic, minced or pushed through a press
- 1 ¼cups cottage cheese
- ½cup sour cream
- ½teaspoon finely grated lemon zest
- 2tablespoons finely chopped fresh mint leaves
- ¼cup snipped chives, plus more for serving
- Freshly ground black pepper
Reprinted, with permission, from Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen, by Leah Koenig (Chronicle Books, 2015)
- Step 1
Bring a large pot of water to a boil over high heat; add noodles and cook, stirring occasionally, until al dente, about 8 minutes (or follow the timing directions on the package). Drain well and let cool slightly.
- Step 2
Meanwhile, heat the butter in a medium saucepan set over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute; remove from heat and transfer mixture to a large bowl.
- Step 3
Add the cottage cheese, sour cream, lemon zest, mint, 1/4 cup chives, remaining 1/2 teaspoon salt and a generous amount of black pepper to the bowl, and stir well to combine. Add the drained noodles and toss with tongs to fully coat.
- Step 4
NOTE: Serve sprinkled with more chopped chives.