Simple yet decadent.  This is one of those recipes that makes you think ‘Wow, why didn’t I think of this flavor combination before?”  Your favorite wide noodles tossed with a simple sauce made from a touch of heavy cream, fresh thyme, white wine, shallots and chicken stock.  Added into this creamy dreamy sauce are a mixture of three types of chopped nuts: chestnuts, pine nuts and hazelnuts.  I had trouble finding chestnuts at the market, so I subbed in chopped pecans which was a nice substitute.  The combination of the hearty chopped nuts give a buttery flavor to the dish, which is lovely over wide egg noodles, pappardelle or even broken lasagna noodles.

(To view this recipe, click on the following link: http://www.marthastewart.com/1151875/chestnut-hazelnut-pasta)

Tagged: chestnuts, egg noodles, fresh thyme, hazelnuts, heavy cream, Martha Stewart Living, MarthaStewart.com, pappardelle, pasta, pecans, pine nuts, roasted chestnuts, shallots, stock, vegetarian pasta, white wine