Fettucine with Creme Fraiche (Cream)

Adapted from Peter Berley's Modern Vegetarian Kitchen

3/4 lb fettucine

2 T olive oil or butter

1 garlic clove, chopped

2 tbsp parsley, chopped

2 tbsp basil or cilantro, chopped

1 tbsp chopped chives

1 tsp finely grated lemon zest

1 c. creme fraiche (see below)

coarse sea salt

ground black pepper

1/4 c. parmesan cheese, grated

Cook pasta and drain. 

Use wide saute pan to warm oil over medium heat. Saute garlic 1 minute. Before it browns, add herbs and zest. Saute 30 seconds then stir in creme fraiche. Add salt and pepper then bring to a boil and remove from heat. 

Add pasta to pan and toss to coat. Add parmesan, toss again, and serve. 

Creme Fraiche- 

1 pint heavy cream

2 tbsp plain yogurt

Boil 1 quart glass jar for 10 minutes in large pot of water to sterilize. Air dry. 

In saucepan, heat cream to lukewarm. Transfer cream to glass jar and stir in yogurt. Store loosely covered with plastic wrap away from drafts for 24 to 36 hours. Cover tightly and refrigerate for 24 hours. It is now ready to use. Store in refrigerator for up to 1 week.