“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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Pine Nuts(ContainsTree Nuts)
Veggie Stock Concentrate
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.
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.
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.
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.
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.
Divide penne mixture between plates. Sprinkle with mint (to taste), pine nuts, and remaining Parmesan.