Farfalle with Spring Vegetables - Oliviers & Co.

Farfalle with Spring Vegetables

March 12, 2018
Farfalle with Spring Vegetables

Here is a fantastic spring dish to celebrate the new season. You can choose from any kind of pasta and mix up your vegetables to make this dish truly your own.

Farfalle with Spring Vegetables

Servings: 4 to 6
Active Time: 30 MIN
Total Time: 45 MIN

  • 2 slices of white sandwich bread, finely chopped (1 cup)
  • 1/2 cup Oliviers & Co everyday extra virgin olive oil
  • 1 bunch broccolini
  • 1 lb. farfalle
  • 4 tbsp unsalted butter
  • 1 garlic clove, minced
  • 1 fennel bulb—halved, cored & thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup frozen peas, thawed, or 1 pound fresh peas, shelled
  • 2 tablespoons Oliviers & Co Basil Olive Oil
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh basil
  • 2 tbsp Oliviers & Co Salt & Herb Mix
  • Salt & freshly ground pepper to taste

Directions:

Preheat the oven to 350°. On a baking sheet, toss the bread with 1/4 cup of the oil & 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 & 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, red onions, peas & 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.

Make Ahead

The pasta can be kept at room temperature for 4 hours. The crumbs can be stored at room temperature overnight.

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