We got this as a dinner recipe, but I have to say that I think it’s more of a lunch thing. The Mint and the Pine Nuts!!!!…. are amazing and refreshing. I might also be in the midst of a pine nut craze. It feels light and nutritious and I would definitely make it again. I have taken this meal and split it up to bring to work, and I would definitely do it again. It is nice and filling without making you feel weighed down. The only criticism my husband had was that the Pancetta tends to make it a little oily, so we did drain the pan at certain times for him…….the Diva.
Prep: 5 minutes Total Time: 30 minutes Serves: 2 people
Ingredients you need to cook this shit:
- 2 cloves of Garlic
- 1/4 oz of Mint
- 1 oz Pine Nuts
- 6 oz of Penne Pasta
- 2 oz of Pancetta
- 4 oz Peas
- 4 TBSP of Sour Cream
- 1/4 cup Parmesan cheese
- 1 Veggie Stock Concentrate
- 1 tsp of Olive Oil
Directions on how to cook this shit:
- Wash and dry eeeeeeverything. Mince or grate garlic. Pick mint leaves from stems; discard stems. Roughly chop leaves. Make sure to chop up pancetta if not already getting it chopped.
- Bring a large pot of salted water to a boil. Then 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 1/2 cup pasta cooking water, then drain.
- Heat a large drizzle of olive oil in same pan over medium heat. Add half the pancetta (or whole pancetta…which is what we do) and cook, tossing, until lightly crisped, 2-3 minutes. Add garlic and peas and cook, tossing, until fragrant, about 1 minute.
- Stir penne, sour cream, half the Parmesan, stock concentrate, and reserved pasta cooking water into pan. Gently toss over medium heat until thick, creamy sauce forms, 3-4 minutes. Season with salt and pepper.
- Divide penne mixture between two plates. Sprinkle with mint, pine nuts, and remaining Parmesan.