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This recipe uses the following spices:

Walnuts and Cream Pasta


1½ cups creme fraiche (to substitute, combine ¾ cup sour cream or buttermilk with ¾ cup heavy or whipping cream and refrigerate for 24 hours or put in a warm spot for several hours)
1 Tbsp. The Spice Hunter Rubbed Dalmatian Sage
1 cup walnuts
¼ cup Marsala wine
1½ lb. asparagus, tips only, cooked
4 oz. Parmesan, grated


Simmer creme fraiche with sage and Marsala 5 minutes. Pour through strainer to remove sage. Add walnuts and asparagus and heat through. Toss with pasta. Season to taste. Top with Parmesan. Toss and serve.