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

Adam Hickman


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

375 calories; fat 23g; saturated fat 4g; cholesterol 4mg; fiber 3g; protein 10g; carbohydrates 34g; sodium 335mg; iron 4mg; calcium 97mg.