Truffled Penne Pasta

🥘 Ingredients

• garlic (minced)
  2 cloves
• mint (chopped)
  1 bunch
• olive oil
  1 tbsp
• pancetta
  2 slices
• parmesan cheese
  ¼ cup
• peas
  1 c
• penne pasta
  8 oz
• pine nuts
  2 tbsp
• sour cream
  2 tbsp
• truffle zest
  ½ tsp
• veggie stock concentrate
  1 tsp

🍳 Cookware

• large pot
• large pan

1. 

   1

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

   garlic: 2 cloves (minced), mint: 1 bunch (chopped)
2. 

   2

   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.

   pine nuts: 2 tbsp
3. 

   3

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

   penne pasta: 8 oz
4. 

   4

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

   olive oil: 1 tbsp, pancetta: 2 slices, peas: 1 c
5. 

   5

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

   sour cream: 2 tbsp, parmesan cheese: ¼ cup, truffle zest: ½ tsp, veggie stock concentrate: 1 tsp
6. 

   6

   Divide penne mixture between plates. Sprinkle with pine nuts and remaining parmesan cheese, as well as mint and remaining truffle zest to taste.