Farfalle with Spring Vegetables

Name: Farfalle with Spring Vegetables
Ingredients: 2 Count slice of white sandwich bread, finely chopped (1 cup); 0.625 Cup 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 Tablespoon chopped flat-leaf parsley; 2 Tablespoon snipped chives; 1 Tablespoon chopped tarragon; 0 salt; 0 freshly ground pepper; 1 Count bunch broccolini; 1 Pound farfalle; 4 Tablespoon unsalted butter; 1 Count clove garlic, minced; 1 Count fennel bulb, halved, cored and thinly sliced; 2 Count scallions, thinly sliced; 1 Cup frozen peas, thawed or 1 pound fresh peas shelled; 1 Tablespoon fresh lemon juice