Creme Fraiche is normally used with desserts as a side to fruits and cakes. Last year while looking for new recipes I found a new use for Crème Fraiche sauce over pasta “with as much parmesan as you can take.”

The picture shows shell pasta mixed with Crème Fraiche loaded with parm and topped with a sprinkle of dry parsley.

It’s mellow and tangy and just delicious. Recipe upon request.

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Categories: Metro Gourmet

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