Fennel and Sugar Snap Pea Orecchiette


  • 8 ounces uncooked orecchiette
  • 8 ounces sugar snap peas, cut in half diagonally
  • 1 cup very thinly sliced fennel bulb (about 3 oz.)
  • 2 cups packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup loosely packed fresh mint leaves
  • 1/4 cup hemp seeds
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)


1. Bring a medium saucepan of water to a boil over high heat. Add pasta and cook 8 minutes. Add sugar snap peas and fennel; cook until pasta is tender and peas are crisp-tender, about 2 minutes. Drain, reserving 1/4 cup of the cooking liquid.

2. Process 1 1/2 cups of the basil, 6 tablespoons of the oil, 1/4 cup of the mint, and 2 tablespoons of the hemp seeds in a food processor until coarsely chopped.

3. Combine pasta mixture, cooking liquid, and basil mixture in a medium bowl; toss to coat. Add salt, pepper, remaining 1/2 cup basil, and remaining mint; toss. Drizzle with remaining 2 tablespoons oil. Sprinkle with cheese and remaining 2 tablespoons hemp seeds.

Courtesy by: http://health.com/recipes/


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