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Ingredients

• 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

Description

Douglas Monsalud Of Kitchenette In San Francisco Serves Hyper-seasonal Dishes Like This Lemony Pasta Salad With Lots Of Green Vegetables And Herbs.

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