Creamy Pancetta Penne
with Peas and Mint
There are certain culinary marriages that endure the slings and arrows of outrageous foodie fortune. This dish is a testament to one such union: salty, savoury pancetta and sweet, green peas are a classic combination. The addition of mint turns the whole things into a beautifully summery ensemble. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Mint
2
Garlic Clove
200
Wheat Penne Pasta
(Contains Cereals containing gluten)
25
Pine Nuts
1
British Smoked Bacon Lardons
100
Peas
1
Creme Fraiche
(Contains Milk)
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
20
Parmesan Cheese
(Contains Milk)
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Put a Large Saucepan of water with a pinch of salt on to boil for the pasta. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).
Add the penne to your pan of boiling water. Cook until 'al dente', 10 mins. TIP: 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.
Put a frying pan on medium-high heat (no oil). Toast the pine nuts until golden brown. TIP: They should take a few mins to start browning but watch them like a hawk as they can burn really easily. Once toasted, remove from the pan and set aside.
Put a small splash of oil in the same pan and return it to medium-high heat. Cook the pancetta until it goes crispy around the edges, 4-5 mins. Add the garlic and cook for 1 minute more. Add the water (amount specified in the ingredient list) to the pan and bring to the boil. Add the peas and cook for 5 mins.
Lower the heat to medium and stir in the crème fraîche along with the vegetable stock pot. Season with a few grinds of black pepper and stir to dissolve the stock pot. By now your pasta should be ready. Drain it in a colander (reserving some of the cooking water) and combine pasta and sauce. Add the mint. If it's a bit dry, add a splash of reserved pasta cooking water to help loosen the sauce and bind it all together.
Plate up your pasta, grate the parmesan over the top and sprinkle on your pine nuts. Tuck in and enjoy!
