Pappardelle with spring vegetables and hazelnuts recipe

Ingredients

• 1 (8.8-ounce) package dried pappardelle pasta
• 1 cup sliced leeks
• 2 cups broccoli florets
• 1 cup bias-sliced carrots (2 medium)
• 2 cups sugar snap pea pods, trimmed
• 1 cup halved grape tomatoes
• ¼ cup butter
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 to 2 teaspoons snipped fresh thyme
• ¼ cup coarsely chopped hazelnuts, toasted
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ¼ cup finely shredded Parmigiano-Reggiano or Parmesan cheese

1. In a large pot cook pasta according to package directions; drain. Return pasta to pot. Cover and set aside.
2. Place a steamer basket in a large saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add leeks. Cover and steam for 2 minutes. Add broccoli and carrots; cover and steam for 3 minutes or until vegetables are crisp-tender. Add pea pods. Cover and steam for 1 minute or just until crisp-tender. Add vegetables to pasta in pot. Stir in tomatoes. Cover to keep warm.
3. Meanwhile, for sauce, in a medium saucepan combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook about 5 minutes more or until butter is lightly browned, stirring occasionally. Remove from heat. Stir in wine and thyme. Return to heat; heat through.
4. Add the sauce and nuts to pasta and vegetables Toss to mix. Season with salt and pepper. Top with cheese.