2 Tbsp. (or more) extra-virgin olive oil, plus more for drizzling
3 large shallots, thinly sliced
4 garlic cloves, thinly sliced
2 medium fennel bulbs, halved, cored, very thinly sliced lengthwise, divided
Kosher salt, freshly ground pepper
4 cups low-sodium chicken or vegetable broth
3 Tbsp. white wine vinegar, divided
2 cups pea shoots (tendrils)
½ cup torn dill
½ cup parsley leaves with tender stems
8 oz. sugar snap peas, thinly sliced on a diagonal (about 2 cups)
2 cups shelled fresh (or frozen) English peas and/or shelled fava beans
3 cups cooked fregola, Israeli couscous, or farro
Aleppo-style pepper (optional), lemon wedges, and grated Parmesan (for serving)
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