Truffled Penne Pasta

🥘 Ingredients

• black pepper
• garlic
  4 clove
• mint
  ¼ ounce
• olive oil
  4 tsp
• pancetta
  4 oz
• parmesan
• parmesan cheese
  ½ cup
• peas
  8 oz
• penne pasta
  12 oz
• pine
• pine nuts
  2 oz
• salt
• sour cream
  1/2 c
• truffle
• truffle zest
  0.14 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate garlic . Pick mint leaves from stems; discard stems. Roughly chop leaves.

   garlic: 4 clove, mint: ¼ ounce
2. 

   2

   Heat a large pan over medium-low heat. Add pine nuts and toast, tossing frequently, until lightly browned and fragrant, ⏱️ 3 minutes . Remove from pan and set aside.

   pine nuts: 2 oz
3. 

   3

   Once water is boiling, add penne pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes . Carefully scoop out and reserve ⅓ cup pasta cooking water, then drain.

   penne pasta: 12 oz
4. 

   4

   Heat a large drizzle of olive oil in the pan used for pine nuts over medium heat. Add pancetta and cook, tossing, until lightly crisped, ⏱️ 2 minutes . Add garlic and peas and cook, tossing, until fragrant, ⏱️ 1 minute .

   olive oil: 4 tsp, pancetta: 4 oz, peas: 8 oz
5. 

   5

   Stir penne, sour cream , half the parmesan cheese , half the truffle zest , the veggie stock concentrate , and reserved pasta cooking water into the pan. Gently toss until a thick, creamy sauce forms, ⏱️ 3 minutes . Season with salt and black pepper .

   sour cream: 1/2 c, parmesan cheese: ½ cup, truffle zest: 0.14 oz, veggie stock concentrate: 2 unit, salt, black pepper
6. 

   6

   Divide penne mixture between plates. Sprinkle with remaining pine nuts, remaining parmesan cheese, remaining mint , and remaining truffle zest. Serve immediately.

   pine, parmesan, mint, truffle