Ingredients
- 1 package (8.8 ounce) dried pappardelle pasta
- 1 cup leeks, sliced
- 2 cups broccoli florets
- 1 cup carrots, bias-sliced
- 2 cups snap pea (trimmed, sugar snap pea pods)
- 1 cup grape tomatoes (halved red and/or yellow grape tomatoes)
- 1/4 cup butter
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 to 2 teaspoons fresh thyme (snipped)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup hazelnuts, coarsely chopped (toasted)
- 1/4 cup Parmigiano-Reggiano, shaved (or Parmesan cheese)
How to Make
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Step 1: In a large pot cook pasta according to package directions; drain. Return pasta to pot. Cover to keep warm.
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Step 2: Place a steamer basket in a large saucepan. Add water to just below bottom of basket. Bring water to boiling. Add leeks; cover and steam 2 minutes. Add broccoli and carrots; cover and steam 3 minutes or until vegetables are crisp-tender. Add pea pods. Cover and steam 1 minute or just until crisp-tender. Add vegetables to pasta in pot. Stir in tomatoes. Cover to keep warm.
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Step 3: Meanwhile, for sauce, in a medium saucepan melt butter over medium heat; cook 4 minutes. Add garlic; cook about 1 minute more or until butter is lightly browned, stirring occasionally. Remove from heat. Stir in wine, thyme, salt, and pepper. Return to heat; heat through. Add sauce and nuts to pasta and vegetables; toss to coat. Top servings with cheese.
We hope you enjoy this recipe!
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