A friend of mine recently gave me an issue of Better Homes & Gardens magazine and while flipping through it, I was immediately drawn to this lovely spring Pasta Primavera.  With Sunday company coming over for dinner,  I settled on this lovely vegetarian pasta that I knew everyone would enjoy.  With a colorful mixture of broccoli, sugar snap peas, carrots, leeks and tomatoes all tossed in a simple white wine sauce with fresh thyme, I decided to also add in some sweet green peas and some chopped, fresh basil.  To cook the veggies I decided to roast them in a hot oven until tender; use your favorite pasta shape  here–pappardelle is recommended, but even a short shape will do just fine.  As with most dishes, I love when they are served with a bit of crunch. The crunch in this recipe comes from a sprinkling of chopped hazelnuts over each bowl of healthy Primavera.

(To view this recipe, click on the following link: http://www.bhg.com/recipe/pappardelle-primavera-with-spring-vegetables/)

Tagged: Better Homes and Gardens, broccoli, carrots, filberts, fresh thyme, hazelnuts, leeks, pappardelle, pasta, shaved Parmesan, spring pasta, spring vegetables, sugar snap peas, tomatoes, vegetarian, vegetarian pasta, white wine