Preheat oven to 375 degrees.
In a small skillet cook the shallots in the butter over moderate heat, stirring occasionally, until golden.
In a large bowl combine the shallot mixture, hazelnuts, farfallini, tarragon and chives. Season with salt and pepper to taste.
Transfer the mixture to a buttered gratin dish, add a little broth to moisten and top with bread crumb mixture. Drizzle with remaining butter. Bake in the oven for 20 minutes, or until golden and just heated through.
Recipe courtesy of Michele Urvater