- 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
Fennel and Sugar Snap Pea Orecchiette
Jennifer Causey ; Food Styling : Chelsea Zimmer ; Prop Styling : Mindi Shapiro
Refreshing fennel is delicious raw as well as cooked. Try thicker slices with dip instead of chips.
Recipe Is:
How to Make It
Step 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.
Step 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.
Step 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.
