Orecchiette with Snap Peas, Fennel & Mint
Orecchiette with Snap Peas, Fennel & Mint
30 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Spring Recipes
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Ingredients
Serves 6
| 1 | Box Collezione Orecchiette |
| 5 | Tablespoons extra virgin olive oil, divided |
| 2 | Cups snap peas, cut in half |
| 1 | Fennel bu lb. julienne |
| 1 | Tablespoon mint, chopped |
| ½ | Cup Romano cheese, grated |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to boil.
Step 2
Meanwhile in a skillet, sauté fennel and snap peas with half the olive oil for 2 minutes over high heat until slightly brown and still crunchy. Season with salt and freshly ground black pepper.
Step 3
Drain pasta 1 minute prior end of cook time, reserving 1 cup of water. Toss pasta with veggies over high heat, add reserved cooking water and combine well while water is reducing.
Step 4
Turn off heat, stir in mint, cheese and remaining olive oil before serving.