1/2 cup Oliviers&Co Everyday Extra Virgin Olive Oil
2 tablespoons Oliviers&Co Basil Olive Oil
2 tbsp Oliviers&Co Salt & Herbs Mix for Pasta and Salad
Oliviers&Co Salt from Camargue
2 slices of white sandwich bread finely chopped (1 cup)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
1 tbsp fresh lemon juice, 2 tbsp fresh basil freshly ground pepper to taste
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.