pancetta penne witch's cauldron - hello fresh
Ingredients:
- 2 clove garlic
- ¼ ounce mint
- 1 ounce pine nuts
- 6 ounce penne pasta
- 2 ounce pancetta
- 4 ounce peas
- 4 tablespoon sour cream
- ¼ cup parmesan cheese
- vegetable stock concentrate
- 2 teaspoon olive oil
- salt
- pepper
Directions:
- 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 olive 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 penne, sour cream, half the parmesan, stock concentrate, and reserved pasta cooking water into pan
- Gently toss until a thick, creamy sauce forms, 3-4 minutes
- Season with salt and pepper
- Plate and serve
- Divide penne mixture between plates
- Sprinkle with mint (to taste), pine nuts, and remaining parmesan
Notes:
Nutrition Facts:
- calories 730 kcal
- fat 34 g
- saturated fat 12 g
- carbohydrate 81 g
- sugar 8 g
- dietary fiber 7 g
- protein 27 g
- cholesterol 55 mg
- sodium 830 mg