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Spring Pasta
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Quick and Easy Spring Pasta

Quick and Easy Spring Pasta
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Farfalle, Grilled Marinated Vegetables, pasta, Spring
Servings: 4
Calories: 768kcal


  • 2 slices of white sandwich bread finely chopped (1 cup)
  • 1/2 cup extra-virgin olive oil plus 2 tablespoons
  • 2 tablespoons flat-leaf parsley chopped
  • 2 tablespoons chives snipped
  • 1 tablespoon tarragon chopped
  • Salt and freshly ground pepper
  • 1 bunch broccolini
  • 1 pound farfalle
  • 4 tablespoons unsalted butter
  • 1 large garlic cloves 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


  • 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.


Calories: 768kcal | Carbohydrates: 105g | Protein: 21g | Fat: 30g | Saturated Fat: 4g | Sodium: 117mg | Potassium: 678mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1473IU | Vitamin C: 68mg | Calcium: 151mg | Iron: 4mg