> All recipes > Pasta > FARFALLE & SPRING VEGETABLES


25 min. 4 pers. Easy

Here's a fantastic spring dish to celebrate the new season. You can choose any type of pasta and mix in your vegetables to really make this dish your way.


At Oliviers&Co

1/2 cup daily olive oil

2 cases. olive & basil oil

2 cases. salt & herb mixture for pasta and salads

Camargue salt


At the market

2 slices of white sandwich bread, cut into croutons

1 bunch of broccolini

455g farfalle

4 tbsp. sweet butter

1 clove of garlic, minced

1 fennel bulb, halved and thinly sliced

1 red onion, cut into thin slices

1 cup frozen peas, thawed

1 tbsp. lemon juice

2 cases. fresh basil


Preheat the oven to 175°C.

On a baking tray, toss the bread with the olive & basil oil and toast for 8 to 10 minutes, tossing once, until golden brown.

Let cool and season with salt and pepper.

In a pot of boiling salted water, cook the broccolini until tender, about 1 minute. Using tongs, transfer them to a cutting board and roughly chop them.

Boil the pasta until it is Al Dente. Drain them, reserving 1 cup of the cooking water.

In a deep frying pan, melt the butter in the olive oil. Add the garlic, fennel, onions, peas and broccolini. Cook over medium heat until everything is tender-crisp, about 6 minutes.

Add the pasta, lemon juice and cooking water. Season with salt and pepper. Cook over medium heat until the water is almost absorbed.

Sprinkle bread croutons with fresh basil and drizzle with olive & basil oil.

Oliviers & Co
Genève & Lausanne

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