Springtime Pasta

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide penne mixture between two plates.  Sprinkle with mint, pine nuts, and remaining Parmesan.


Calories:  730


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