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.
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.
Turn off heat, stir in mint, cheese and remaining olive oil before serving.
