Speedy Penne Pasta

🥘 Ingredients

• Parmesan cheese
  ½ cup
• Veggie Stock Concentrate
  2 unit
• garlic
  4 clove
• mint
  ¼ ounce
• olive oil
  2 tsp
• pancetta
  4 oz
• peas
  8 oz
• penne pasta
  12 oz
• pepper
• pine nuts
  1 oz
• salt
• sour cream
  1/2 c

🍳 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, 2-3 minutes. Remove from pan and set aside.

   pine nuts: 1 oz
3. 

   3

   Once water is boiling, add penne pasta to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ⅔ cup pasta cooking water, then drain.

   penne pasta: 12 oz
4. 

   4

   Heat a large drizzle of olive oil in the same pan over medium heat. Add pancetta and cook, tossing, until lightly crisped, 2-3 minutes. Add garlic and peas and toss until fragrant, about 1 minute.

   olive oil: 2 tsp, pancetta: 4 oz, peas: 8 oz
5. 

   5

   Stir penne, sour cream , half the Parmesan cheese , Veggie Stock Concentrate , and reserved pasta cooking water into the pan. Gently toss over medium heat until a thick, creamy sauce forms, 3-4 minutes. Season with salt and pepper .

   sour cream: 1/2 c, Parmesan cheese: ½ cup, Veggie Stock Concentrate: 2 unit, salt, pepper
6. 

   6

   Divide penne mixture between plates. Sprinkle with mint (to taste), pine nuts, and remaining Parmesan.