Speedy Penne Pasta

🥘 Ingredients

• Parmesan cheese
  1 c
• black pepper
  1 tsp
• garlic
  2 cloves
• mint
  1 unit
• olive oil
  1 tbsp
• pancetta
  4 oz
• peas
  1 c
• penne pasta
  8 oz
• pine nuts
  2 tbsp
• salt
  1 tsp
• sour cream
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  1 c

🍳 Cookware

• large pot
• large pan

1. 

   1

   garlic mint pine nuts penne pasta pancetta peas sour cream Parmesan cheese veggie stock concentrate olive oil salt black pepper water

   garlic: 2 cloves, mint: 1 unit, pine nuts: 2 tbsp, penne pasta: 8 oz, pancetta: 4 oz, peas: 1 c, sour cream: 2 tbsp, Parmesan cheese: 1 c, veggie stock concentrate: 2 unit, olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 1 c
2. 

   2

   Wash and dry all produce. Bring a large pot of salted water to a boil. Mince garlic. Pick mint leaves from stems; discard stems. Roughly chop leaves.
3. 

   3

   Heat a large pan over medium-low heat. Add pine nuts and toast, tossing frequently, until lightly browned and fragrant ⏱️ 2 minutes . Remove from pan and set aside.
4. 

   4

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Carefully scoop out and reserve ⅔ cup pasta cooking water, then drain.
5. 

   5

   Heat a large drizzle of olive oil in same pan over medium heat. Add pancetta and cook, tossing, until lightly crisped ⏱️ 2 minutes . Add garlic and peas and toss until fragrant ⏱️ 1 minute .
6. 

   6

   Stir penne pasta, sour cream, half the Parmesan cheese, veggie stock concentrate, and reserved pasta cooking water into pan. Gently toss over medium heat until a thick, creamy sauce forms ⏱️ 3 minutes . Season with salt and black pepper.
7. 7

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