Creamy Penne with Pancetta, Pine Nuts and Mint

This creamy penne pasta brings together crispy pancetta, sweet peas and toasted pine nuts in a luscious sour cream sauce. The pine nuts add a delightful crunch and a nutty flavor that complements the savory pancetta perfectly.

Finished with fresh mint and a sprinkle of Parmesan, this dish is both comforting and elegant. It’s a quick and easy meal that feels special enough for a weeknight dinner or a casual gathering.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView 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

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 garlic. Pick mint leaves from stems and discard stems; roughly chop leaves.
2. Heat a large empty 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.
3. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1/3 cup pasta cooking water, then drain.
4. Heat a large drizzle of olive oil in the same pan over medium heat. Add half the pancetta (use the rest as you like) and cook, tossing, until lightly crisped, 2-3 minutes. Add garlic and peas and cook, tossing, until fragrant, about 1 minute.
5. Stir penne, sour cream, half the Parmesan, stock concentrate and reserved pasta cooking water into the pan. Gently toss until a thick, creamy sauce forms, 3-4 minutes. Season with salt and pepper.
6. Divide penne mixture between plates. Sprinkle with mint (to taste), pine nuts and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well.

Can I substitute the sour cream?

You can use Greek yogurt or heavy cream for a similar creamy texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk.