Truffled Penne Pasta
with Mint, Pancetta, and Peas
With a new year at the doorstep, we thought it fitting to offer a meal that would help you send off 2017 with a bang. This pasta dish features the decadent, rich flavor of zested truffle. It’s folded into the creamy sauce and then a little bit is sprinkled on top (for good luck), creating an incredible aroma that infuses every bite of porky pancetta, tender peas, and al dente pasta. The result is a dish that’s swanky and sophisticated—perfect for setting the tone before making a celebratory toast.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Veggie Stock Concentrate
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 olive oil in pan used for pine nuts over medium heat. Add half the pancetta from package and cook, tossing, until lightly crisped, 2-3 minutes (use the rest of the pancetta as you like). Add garlic and peas and cook, tossing, until fragrant, about 1 minute.
Stir penne, sour cream, half the Parmesan, half the truffle zest, 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 pine nuts and remaining Parmesan, as well as mint and remaining truffle zest to taste.