Ingredients
2 slice white sandwich bread
1/2 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
2 tbsp. Chopped flat-leaf parsley
2 tbsp. snipped chives
1 tbsp. chopped tarragon
salt
Freshly ground pepper
1 bunch broccolini
1 lb. farfalle
4 tbsp. unsalted butter
1 clove garlic
1 bulb fennel
2 scallions
1 c. frozen peas
1 tbsp. fresh lemon juice
Preparation
Step 1Preheat the oven to 350 degrees F. On a baking sheet, toss the bread with 1/4 cup of the oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in half each of the parsley, chives, and tarragon. Season the crumbs with salt and pepper.Step 2In a pot of boiling salted water, cook the broccolini until tender, 1 minute; using tongs, transfer to a cutting board and coarsely chop. Boil the pasta until al dente. Drain, reserving 1 cup of the cooking water.Step 3In a deep skillet, melt the butter in the remaining 6 tablespoons of oil. Add the garlic, fennel, scallions, peas, and broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes. Add the pasta, lemon juice, and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs. Sprinkle the pasta with the breadcrumbs just before serving.
