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Farfalle with Spring Vegetables

Source: © Food & Wine Magazine
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Active Time:  30 Minutes
Total Time:  45 Minutes
  4 to 6
Douglas Monsalud of Kitchenette in San Francisco serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.
2 slices  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 bulb halved, cored and thinly sliced
2   scallions thinly sliced
1 cup  frozen peas, thawed, or 1 pound fresh peas, shelled
1 tablespoon  fresh lemon juice
Farfalle with Spring Vegetables Recipe at
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 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.

In 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 bread crumbs just before serving.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/01/1900
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