Farfalle with Spring Vegetables

Name: Farfalle with Spring Vegetables
Ingredients: 2 slices white sandwich bread (1 cup finely chopped); ½ 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 pound fresh peas, shelled; 1 tablespoon fresh lemon juice