Truffled Penne Pasta
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Truffled Penne Pasta

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.

Tree Nuts

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

Total Time25 minutes
Prep Time


serving amount

2 clove


¼ ounce


1 ounce

Pine Nuts

(Contains Tree Nuts)

6 ounce

Penne Pasta

(Contains Wheat)

2 ounce


4 ounce


4 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

0.07 ounce

Truffle Zest

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber7 g
Protein27 g
Cholesterol55 mg
Sodium890 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.


Large Pot
Large Pan



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.

Toast Pine Nuts

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.

Boil Penne

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.

Cook Pancetta

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.

Make Sauce

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.

Plate and Serve

Divide penne mixture between plates. Sprinkle with pine nuts and remaining Parmesan, as well as mint and remaining truffle zest to taste.

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