topBanner
Speedy Penne Pasta

Speedy Penne Pasta

with Mint, Pancetta, and Peas

Read more

The simplest way to create a meal that’s fast and easy but still tasty is by focusing on a few thoughtfully paired powerhouse ingredients. In this case, that’s pancetta, which brings tons of porky flavor even when used lightly; mint, for a fresh herbiness; and peas, which add a touch of sweet green. When tossed into this quick, creamy pasta, they immediately create contrasts and flavor combos that feel new with each bite.

Allergens:Tree NutsWheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove

Garlic

¼ ounce

Mint

1 ounce

Pine Nuts

(ContainsTree Nuts)

12 ounce

Penne Pasta

(ContainsWheat)

4 ounce

Pancetta

8 ounce

Peas

8 tablespoon

Sour Cream

(ContainsMilk)

½ cup

Parmesan Cheese

(ContainsMilk)

2 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)2761 kJ
Calories660 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate80 g
Sugar7 g
Dietary Fiber6 g
Protein26 g
Cholesterol55 mg
Sodium860 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
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
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 ⅔ cup pasta cooking water, then drain.

4

Heat a large drizzle of olive oil in same pan over medium heat. Add pancetta and cook, tossing, until lightly crisped, 2-3 minutes. Add garlic and peas and toss until fragrant, about 1 minute.

5

Stir penne, sour cream, half the Parmesan, stock concentrates, and reserved pasta cooking water into pan. Gently toss over medium heat 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.