Pasta Dukkah Crème Fraîche

Plan ahead to create this spectacular Spring pasta - it is worth the wait. The creme fraiche takes a day and a half to culture, but once you so make it, it will become a decadent staple.

Need

For the Créme Fraîche

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

Créme Fraîche

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 Créme Fraîche can be made ahead and will keep in the refrigerator for 2 weeks.

Spring Spaghetti

In a large sauté pan over medium heat, combine the olive oil, garlic and If & When. 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 créme fraîche 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, "Spring Spaghetti with Dukkah Créme Fraîche."