Tith a new year at the doorstep, we thought it fitting to offer a meal that would help you send off 2017 with a bang. This pasta dish features the decadent, rich flavor of zested truffle. It’s folded into the creamy sauce and then a little bit is sprinkled on top (for good luck), creating an incredible aroma that infuses every bite of porky pancetta, tender peas, and al dente pasta. The result is a dish that’s swanky and sophisticated—perfect for setting the tone before making a celebratory toast.
2 clove Garlic
1 oz Pine Nuts
2 oz Pancetta
4 tbsp. Sour Cream
0.01 oz Truffle Zest
1/4 oz Mint
6 oz Penne Pasta
4 oz Peas
1/4 cup Parmesan Cheese
1 unit Veggie Stock Concentrate
• Large Pot
• Large Pan
1 . 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.
2. 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 ⅓ cup pasta cooking water, then drain.
4. Heat a large drizzle of olive oil in pan used for pine nuts over medium heat. Add half the pancetta from package and cook, tossing, until lightly crisped, 2-3 minutes (use the rest of the pancetta as you like). Add garlic and peas and cook, tossing, until fragrant, about 1 minute.
5. Stir penne, sour cream, half the Parmesan, half the truffle zest, 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.
6. Divide penne mixture between plates. Sprinkle with pine nuts and remaining Parmesan, as well as mint and remaining truffle zest to taste.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.