Fennel and Sugar Snap Pea Orecchiette


Jennifer Causey ; Food Styling : Chelsea Zimmer ; Prop Styling : Mindi Shapiro


  • 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.

  • Active:
  • Total:

  • Refreshing fennel is delicious raw as well as cooked. Try thicker slices with dip instead of chips.
  • Yield: 6

Nutritional Information

Calories per serving: 375
Fat per serving: 23g
Saturated fat per serving: 4g
Cholesterol per serving: 4mg
Fiber per serving: 3g
Protein per serving: 10g
Carbohydrates per serving: 34g
Sodium per serving: 335mg
Iron per serving: 4mg
Calcium per serving: 97mg

This Recipe Is

Adam Hickman