Basil Pesto Kugel

Here’s a variation on kugel … not as bland as straight kugel, but not as in-your-face as pasta-pesto.

500g pasta
250g sour cream
250g cottage cheese
250g milk
2 eggs
1 plant, fresh basil chopped
4 cloves garlic, crushed
75g pine nuts
75g parmesan cheese, grated

Preheat oven to 190°C.

Boil the pasta until for about 5 minutes, until very al dente, rinse in cold water, and drain.

In a large bowl, lightly scramble the two eggs, and mix in all of the rest of the ingredients.  Pour this mixture into a lightly greased casserole.

Bake for 50 minutes at 190°C

Serves 6.