Creamy Penne with Pancetta, Peas and Mint

This speedy pasta dish proves that a few thoughtfully chosen ingredients can create a memorable meal in no time. Crispy pancetta brings rich, porky flavor, while sweet peas add a pop of green and fresh mint lends a bright, herbaceous finish. Tossed in a creamy sauce with nutty Parmesan and toasted pine nuts, every bite is a delightful contrast of textures and tastes.

Perfect for a busy weeknight, this recipe comes together in under 30 minutes using simple pantry staples. The creamy sauce is made without heavy cream-sour cream and pasta cooking water create a luscious coating that clings to every piece of penne. Serve it as a satisfying main or a hearty side.

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Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

12 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

4 ounce PancettaView ingredient guideLike ingredientDislike ingredient

8 ounce PeasView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Pick the mint leaves from the stems; discard stems and roughly chop the leaves.
2. Heat a large, empty pan over medium-low heat. Add the pine nuts and toast, tossing frequently, until lightly browned and fragrant, 2-3 minutes. Remove from pan and set aside.
3. Once the water is boiling, add the penne to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ⅔ cup of the pasta cooking water, then drain the pasta.
4. Heat a large drizzle of olive oil in the same pan over medium heat. Add the pancetta and cook, tossing, until lightly crisped, 2-3 minutes. Add the garlic and peas and toss until fragrant, about 1 minute.
5. Stir the cooked penne, sour cream, half the Parmesan, the stock concentrates and the 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 to taste.
6. Divide the penne mixture among plates. Sprinkle with the chopped mint (to taste), the toasted pine nuts and the remaining Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use frozen peas?

Yes, frozen peas work perfectly. Add them directly to the pan without thawing; they will heat through quickly.

What can I substitute for pine nuts?

Chopped walnuts or almonds make a good substitute. Toast them just like the pine nuts.

How do I make this dish vegetarian?

Omit the pancetta and use a vegetarian bacon substitute or simply add more vegetables like mushrooms or zucchini.