Pancetta Penne in a Witch’s Cauldron

Photo by: Hello Fresh

with Cream Sauce Potion and Pine Nut Vampire Teeth


By Hello Fresh


Cooking Time: 25 min.

Servings: 4

Nutrition: Calories: 730


  • Garlic- 4 cloves
  • Mint- 1/4 oz.
  • Pine Nuts- 2 oz.
  • Penne Pasta- 12 oz.
  • Pancetta- 4 oz.
  • Peas- 8 oz.
  • Sour Cream- 8 tbsp.
  • Parmesan Cheese- 1/2 cup
  • Veggie Stock Concentrate



  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. TOAST PINE NUTS. 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. BOIL PENNE. 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. COOK PANCETTA. 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.
  5. MAKE SAUCE. 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.
  6. PLATE AND SERVE. Divide penne mixture between plates. Sprinkle with mint (to taste), pine nuts, and remaining Parmesan.
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