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.