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Fennel and Sugar Snap Pea Orecchiette
Ingredients
  • 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
  • ½ cup extra-virgin olive oil
  • ⅓ cup loosely packed fresh mint leaves
  • ¼ cup hemp seeds
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)
Steps
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