Speedy Springtime Pasta
with Mint, Pancetta, and Peas
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
(Contains Tree Nuts)
Not included in your delivery
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 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 sour cream into pancetta mixture in pan. Add penne, half the Parmesan, stock concentrate, and reserved pasta cooking water. Gently toss over medium heat 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.