In a large skillet, melt the butter over medium heat. Add the garlic and saute until pale golden, about three minutes. Add the vegetable stock, bring the mixture to a boil, and then reduce it to a simmer for 15 minutes.

While the stock is simmering, bring a large pot of water to a boil and cook the pappardelle. When the pappardelle is finished (10 to 12 minutes), drain it and transfer it to the skillet with the stock mixture. Add the snow pea shoots and combine. The snow pea shoots will be just wilted.

Divide the pasta among six plates. Top with grated Parmigiano cheese and pink peppercorns. Serve immediately.