Orecchiette with Snap Peas, Fennel & Mint

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 6 people

  • 1 box Collezione Orecchiette
  • 5 tablespoons extra virgin olive oil, divided
  • 2 cups snap peas, cut in half
  • 1 fennel bulb, julienne
  • 1 tablespoon mint, chopped
  • ½ cup Romano cheese, grated
  • Salt and black pepper to taste


  1. 1
    Bring a large pot of water to boil.
  2. 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.
  3. 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.
  4. 4
    Turn off heat, stir in mint, cheese and remaining olive oil before serving.

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