Need
For the Creme Fraiche
1 cup heavy cream
2 TBS buttermilk with cultures
1 TBS Dukkah
For the Spaghetti
½ pound spaghetti, cooked al dente
2 TBS olive oil
1 TBS minced garlic
1 TBS Cumin Garlic Preserved Meyer Lemon Paste
12 asparagus spears cut at a bias
½ cup frozen peas
1 cup Dukkah creme fraiche
2 soft poached eggs
2 tsp Dukkah hazelnut
2 TBS chopped parsley
Do
For the Creme Fraiche
Add heavy cream and buttermilk to a wide mouth pint jar. Set the lid on slightly ajar to allow some air in. Leave the jar out at room temperature overnight, 8-12 hours. Tighten the lid and refrigerate 24 hours.
Stir in the Dukkah. The creme fraiche can be made ahead and will keep in the refrigerator for 2 weeks.
For the Spring Spaghetti
In a large saute pan over medium heat, combine the olive oil, garlic and lemon paste. Cook until fragrant and the garlic is softened, 2-3 minutes.
Add the asparagus and peas, and continue cooking until the asparagus is tender and bright green, 2-3 minutes more.
Add the cooked spaghetti and stir to coat with the sauce and vegetables.
Remove from heat and add the creme fraiche and parsley. Stir until combined.
Plate the spaghetti and garnish each dish with a soft poached egg and a sprinkle of Dukkah.
From World Spice Merchants, "Spring Spaghetti with Dukkah Creme Fraiche"
