Farfalle with Spring Vegetables Recipe

Name: Farfalle with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices of white sandwich bread, finely chopped (1 cup); 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons snipped chives; 1 tablespoon chopped tarragon; Salt and freshly ground pepper; 1 bunch broccolini; 1 pound farfalle; 4 tablespoons unsalted butter; 1 garlic clove, minced; 1 fennel bulbhalved, cored and thinly sliced; 2 scallions, thinly sliced; 1 cup frozen peas, thawed, or 1 pound fresh peas, shelled; 1 tablespoon fresh lemon juice

Servings: persons

2 slices of white sandwich bread, finely chopped (1 cup)
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
1 tablespoon chopped tarragon
Salt and freshly ground pepper
1 bunch broccolini
1 pound farfalle
4 tablespoons unsalted butter
1 garlic clove, minced
1 fennel bulbhalved, cored and thinly sliced
2 scallions, thinly sliced
1 cup frozen peas, thawed, or 1 pound fresh peas, shelled
1 tablespoon fresh lemon juice

1
Preheat the oven to 350.
2
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.
3
Let cool, then stir in half each of the parsley, chives and tarragon.
4
Season the crumbs with salt and pepper.
5
In a pot of boiling salted water, cook the broccolini until tender, 1 minute; using tongs, transfer to a cutting board and coarsely chop.
6
Boil the pasta until al dente.
7
Drain, reserving 1 cup of the cooking water.
8
In a deep skillet, melt the butter in the remaining 6 tablespoons of oil.
9
Add the garlic, fennel, scallions, peas and broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes.
10
Add the pasta, lemon juice and cooking water and season with salt and pepper.
11
Cook over moderate heat until the water is nearly absorbed.
12
Stir in the remaining herbs.
13
Sprinkle the pasta with the bread crumbs just before serving.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 slices of white sandwich bread, finely chopped (1 cup), 1/2 cup plus 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped flat-leaf parsley, 2 tablespoons snipped chives, and more.

Yes, Farfalle with Spring Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farfalle with Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions