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.
¼ ounce
Mint
2 clove
Garlic
6 ounce
Penne Pasta
(ContainsWheat)1 unit
Veggie Stock Concentrate
1 ounce
Pine Nuts
(ContainsTree Nuts)2 ounce
Pancetta
4 ounce
Peas
4 tablespoon
Sour Cream
(ContainsMilk)¼ cup
Parmesan Cheese
(ContainsMilk)Not included in your delivery
2 teaspoon
Olive Oil
unit
Kosher Salt
unit
Pepper
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.