3 tbsp. butter
2 c. broccoli flowerets
2 carrots bias-sliced
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. dried thyme, crushed
1 c. fresh or frozen pea pods
1 c. cashews
1/4 c. dry white wine
6 oz. linguini, cooked (3 cups)
1/3 c. grated Parmesan cheese

In a 10-inch skillet, melt butter. Stir in broccoli, carrots, onion, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook 5 minutes or until broccoli is crisp-tender. Add pea pods, cashews, and wine. Cook 2 minutes more. Toss pasta with vegetable and cheese.