Farfallini with Toasted Hazelnut and Herb Stuffing

Deselect All

1 cup shallots, minced

3 tablespoons unsalted butter

1 1/2 cups toasted hazelnuts, coarsely chopped

3/4 pound farfallini, cooked and drained

3 tablespoons fresh tarragon, minced

2 tablespoons fresh chives, minced

Salt and pepper to taste

Chicken broth, as needed

1/4 cup buttered bread crumbs mixed with

1 tablespoon melted butter