HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPea And Pancetta Penne
Pea and Pancetta Penne

Pea and Pancetta Penne

with Parmesan, Pine Nuts, and Mint

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Just a small amount of pancetta imparts bold flavor into any recipe. We love the combination of salty pancetta, sweet peas, and sharp parmesan cheese. This creamy pasta is guaranteed to please even the pickiest of eaters.

Allergens:WheatTree NutsMilk

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

¼ ounce


4 clove


12 ounce

Penne Pasta


2 unit

Veggie Stock Concentrate

2 ounce

Pine Nuts

(ContainsTree Nuts)

8 ounce


8 tablespoon

Sour Cream


½ cup

Parmesan Cheese


4 ounce


Not included in your delivery


Kosher Salt



2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories637 kcal
Energy (kJ)2665 kJ
Fat25 g
Saturated Fat9 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber6 g
Protein27 g
Sodium645 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Roughly chop the mint leaves.


Heat a large pan over medium-low heat. Add the pine nuts and toss for 2-3 minutes, until lightly golden brown. Remove from the pan and set aside.


Heat a large drizzle of oil in the same pan over medium heat. Add the pancetta and cook, tossing for 2-3 minutes, until slightly crispy. Stir in the garlic and peas and cook for 1-2 minutes, until fragrant and heated through.


Boil the pasta: Add the pasta to the boiling water and cook for 9-11 minutes, until al dente. Drain, reserving 1/3 cup pasta water.


Stir the sour cream into the pancetta mixture. Add the drained pasta and half the parmesan to the pan along with the stock concentrates and the reserved pasta water. Toss over medium heat until a creamy sauce forms, for 3-4 minutes. Season to taste with salt and pepper.


Plate and serve: Serve the pea and pancetta penne divided between bowls and sprinkled with the mint, pine nuts, and remaining parmesan cheese. Enjoy!