This simple pasta dish has just the right amount of lusciousness without being fussy. Penne is tossed with garlic, mint, and peas for summery freshness, and crispy pancetta for a salty bite. It all comes together in a light cream sauce that really takes this dish up a notch.
veggie stock concentrate
Bring a large pot of salted water to a boil. Mince the garlic and chop the mint.
Heat 1 teaspoon olive oil in a pan over medium heat. Add the pancetta and cook until crispy, about 5 minutes.
Add the pasta to the boiling water and cook for 10 minutes, or until al dente. Strain, reserving a couple tablespoons of pasta water.
Add the peas and cook for a minute or two, tossing constantly. Add the garlic and cook for 30 seconds, until fragrant.
Add 1 tablespoon or two of pasta water to the pan. Cook for a minute before adding the sour cream and half the parmesan cheese.
Drain the pasta and add it to the pan with the sauce. Add the chopped mint and toss to combine.
Finish: Serve and top with remaining parmesan cheese!