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.
Ingredients
- 4 oz pancetta
- 6 oz penne
- 2 cloves garlic
- 1/2 oz mint
- 1/4 cup parmesan cheese
- 1 veggie stock concentrate
- 4 oz peas
- 3 oz sour cream
- 1 tsp olive oil
Directions
- 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!
