Ingredients

Start to finish: 20 minutes
Servings: 6

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

Directions

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.