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Pancetta Penne in a Witch's Cauldron

Pancetta Penne in a Witch's Cauldron

with Cream Sauce Potion and Pine Nut Vampire Teeth

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“Double, double toil and trouble; Fire burn and cauldron of pasta bubble.” Chant this over and over while you cook, and you might just end up with a meal that’s bewitchingly tasty. As you stir your steaming vessel of penne, the pasta will start to turn perfectly al dente—like magic! And the creamy sauce and toasted pine nuts (which kind of look like fangs, we think) are so enchanting, you might just consider them your secret flavor potion.

Allergens:Tree NutsWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

¼ ounce

Mint

1 ounce

Pine Nuts

(ContainsTree Nuts)

6 ounce

Penne Pasta

(ContainsWheat)

2 ounce

Pancetta

4 ounce

Peas

4 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber7 g
Protein27 g
Cholesterol55 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Large Pot
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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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; 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 ⅓ cup pasta cooking water, then drain.

4

Heat a large drizzle of olive oil in 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 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.