Pea and Pancetta Penne

🥘 Ingredients

• garlic
  4 clove
• mint
  ¼ oz
• olive oil
  2 tsp
• pancetta
  4 oz
• parmesan cheese
  ½ cup
• peas
  8 oz
• penne pasta
  12 oz
• pepper
• pine nuts
  2 oz
• salt
• sour cream
  1/2 c
• 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 . Roughly chop mint leaves.

   garlic: 4 clove, mint: ¼ oz
2. 

   2

   Heat a large pan over medium-low heat. Add pine nuts and toss for ⏱️ 2-3 minutes , until lightly golden brown. Remove from the pan and set aside.

   pine nuts: 2 oz
3. 

   3

   Heat a large drizzle of olive oil in the same pan over medium heat. Add pancetta and cook, tossing for ⏱️ 2-3 minutes , until slightly crispy. Stir in the garlic and peas and cook for ⏱️ 1-2 minutes , until fragrant and heated through.

   olive oil: 2 tsp, pancetta: 4 oz, peas: 8 oz
4. 4

   Boil the pasta: Add penne pasta to the boiling water and cook for ⏱️ 9-11 minutes , until al dente. Drain, reserving 1/3 cup pasta water.

   penne pasta: 12 oz
5. 

   5

   Stir the sour cream into the pancetta mixture. Add the drained pasta and half of parmesan cheese to the pan along with veggie stock concentrate and the reserved pasta water. Toss over medium heat until a creamy sauce forms, for ⏱️ 3-4 minutes . Season to taste with salt and pepper .

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

   Plate and serve: Serve the pea and pancetta penne divided between bowls and sprinkled with the mint, pine nuts, and remaining parmesan cheese. Enjoy!