Fennel And Sugar Snap Pea Orecchiette

• 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.

orecchiette, sugar snap peas, very, basil, extravirgin olive oil, mint leaves, hemp seeds, kosher salt, black pepper, cheese

Taken from www.myrecipes.com/recipe/fennel-sugar-snap-pea-orecchiette (may not work)