Smoked Roe on Spring Pasta

Julia Flowers and Nathan Michael do it again with this delicious recipe!

Serves: 3-4 People

INGREDIENTS:
12 oz dried spaghetti noodles 
1 Bunch of Asparagus (Trimmed and Cut into 1” Pieces)
1 10oz Bag of Frozen Peas 
4 Tablespoons Butter 
1 Tablespoon Lemon Zest 
3 Tablespoons Lemon Juice 
1 Cup of Crème Fraîche
Tsar Nicoulai Smoked Salmon Roe
1/2 Cup of Small Basil Leaves 
1/4 Cup of Dill (Chopped)
Salt and pepper to taste 

METHOD:
1. Bring a large pot of water to boiling and cook pasta two minutes short of package instructions. 
2. With two minutes to go add asparagus to the pot. 
3. With one minute remaining add the peas.
4. Reserve 1/2 cup of cooking water. Drain pasta and vegetables and place in a large bowl. 
5. To the bowl add butter, lemon juice, zest, 1/2 cup creme fraiche, 2 teaspoons of fresh cracked black pepper, 3/4 teaspoon salt and toss with reserved cooking water until well combined and smooth.
6. Gently toss in the herbs. 
7. Divide pasta into bowls and top with remaining creme fraiche and dollops of smoked salmon roe.