In a quart jar, combine 2 cups heavy cream and 3 tbsp of cultured buttermilk. Cover the jar tightly with cheesecloth and leave it set for 24 hours at room temperature. Stir and screw on airtight lid, then refrigerate for at least 24 hours before using.
Bring a large pot of water to boil, add a generous amount of salt to the boiling water. In a separate bowl add a generous amount of ice and water. Add the carrots to the boiling water, in 2 minutes add the green beans. Boil for 3-5 minutes, remove from the boiling water and place into the bowl of ice water. Allow to cool for a few minutes before you drain off the water and set the pan aside.
Bring the salted water back to a boil and add the pasta. Cook to the al dente stage about 7 minutes.
Whisk the creme fraiche, vinegar, sugar, 1 tsp salt, and 1/4 tsp pepper in a large bowl. Add the tomato halves and the shallots. Toss to coat all ingredients, let sit for flavors to combine.
Just before the pasta is ready to drain add the carrots and green beans to reheat them. This should only take 3-5 minutes. Drain and toss with the tomatoes and shallots. Stir in the fresh herbs and feta cheese if using.
Serve and enjoy!
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