Tempting traditional Italian pasta inculcated with healthy and nutritious fennel with sugar sweetness.a must have dish to grab the attention of all!


8 ounces uncooked orecchiette(pasta)

8 ounces sugar snap peas, cut in half diagonally

1 cup very thinly sliced fennel bulb

2 cups packed fresh basil leaves

1/2 cup extra-virgin olive oil

1/3 cup loosely packed fresh mint leaves

3/4 teaspoon salt

1/2 teaspoon black pepper

1 ounce cheese, grated (about 1/4 cup)


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.

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.