Pappardelle with spring vegetables and hazelnuts recipe


Pappardelle which means “gulp down” in Italian are long, elegant ribbons of pasta that intertwine with sugar snap peas, broccoli, carrots, grape tomatoes, and a white browned-butter sauce in this colorful meatless dish. Serve it with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

  • Yield: 4 Servings (1½- to 2¼-cup)


  • 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
How to Make It
  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.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
489 kcal
Calories from Fat:
171 kcal
% Daily Value*
Total Fat
19 g
Trans Fat
0.0 g
34 mg
381 mg
63 g
Dietary Fiber
7 g
15 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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