Pea and Pancetta Penne

🥘 Ingredients

• garlic
  2 cloves
• mint
  1 handful
• olive oil
  1 tbsp
• pancetta
  2 oz
• parmesan cheese
  3 tbsp
• peas
  1 c
• penne pasta
  8 oz
• pepper
  1 pinch
• pine nuts
  2 tbsp
• salt
  1 tsp
• sour cream
  2 tbsp
• veggie stock concentrate
  2 cubes

🍳 Cookware

• large pot
• large pan
• strainer

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate garlic . Roughly chop mint .

   garlic: 2 cloves, mint: 1 handful
2. 

   2

   Heat a large pan over medium-low heat. Add pine nuts and toss ⏱️ 2 minutes until lightly golden brown. Remove from pan and set aside.

   pine nuts: 2 tbsp
3. 

   3

   Heat a large drizzle of olive oil in the same pan over medium heat. Add pancetta and cook, tossing ⏱️ 2 minutes , until slightly crispy. Stir in the garlic and peas and cook ⏱️ 1 minutes until fragrant and heated through.

   olive oil: 1 tbsp, pancetta: 2 oz, peas: 1 c
4. 4

   Boil the pasta: Add penne pasta to the boiling water and cook ⏱️ 10 minutes until al dente. Drain using a strainer , reserving ⅓ cup pasta water.

   penne pasta: 8 oz
5. 

   5

   Stir sour cream into the pancetta mixture. Add the drained pasta, half the parmesan cheese , veggie stock concentrate , and the reserved pasta water to the pan. Toss over medium heat until a creamy sauce forms ⏱️ 3 minutes . Season to taste with salt and pepper .

   sour cream: 2 tbsp, parmesan cheese: 3 tbsp, veggie stock concentrate: 2 cubes, salt: 1 tsp, pepper: 1 pinch
6. 6

   Plate and serve: Divide the pea and pancetta penne between bowls and sprinkle with mint, toasted pine nuts, and remaining parmesan cheese. Enjoy!