Farfalle with Spring Vegetables

Farfalle with Spring Vegetables
Photo by Stephanie Foley

Ingredients

  • 1 bunch(es) broccolini
  • 1 fennel bulb-halved
  • 2 tablespoon(s) snipped chives
  • 1 clove(s) garlic
  • 0.5 cup(s) plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) chopped tarragon
  • + 7 more ingredients
    • 2 tablespoon(s) chopped flat-leaf parsley
    • Salt and freshly ground pepper
    • 1 cup(s) frozen peas
    • 1 pound(s) farfalle
    • 4 tablespoon(s) unsalted butter
    • 2 scallions
    • 2 slice(s) of white sandwich bread

Preheat the oven to 350°. 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. In a pot of boiling salted water, cook the ...

View full recipe at Food & Wine

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