Creamy Penne with Pancetta, Peas and Mint

This creamy penne pasta comes together in a flash, thanks to a handful of powerhouse ingredients. Crispy pancetta adds savory depth, while sweet peas and fresh mint bring brightness to every bite. A touch of sour cream creates a luscious sauce that coats the pasta perfectly.

Toasted pine nuts and grated Parmesan provide a nutty, salty finish that elevates this dish from simple to special. It’s an ideal weeknight meal when you want something satisfying without spending hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

2 ounce PancettaView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView 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 and discard the stems; 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, about 2-3 minutes. Remove from the pan and set aside.
3. Once the water is boiling, add the penne and cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ⅓ 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 half the pancetta (save the rest for another use) and cook, tossing, until lightly crisped, 2-3 minutes. Add the garlic and peas and cook, tossing, until fragrant, about 1 minute.
5. Stir the sour cream into the pancetta mixture in the pan. Add the cooked penne, half the Parmesan, the stock concentrate and the reserved pasta cooking water. 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), toasted pine nuts and the remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well. Adjust cooking time according to package directions.

Can I substitute the pancetta?

Bacon or prosciutto can be used instead. Cook until crispy before proceeding with the recipe.

Is there a vegetarian option?

Omit the pancetta and use vegetable stock concentrate. Add extra peas or sautéed mushrooms for heartiness.