Wash and dry all produce. Bring a large pot of salted water to a boil. Pick mint leaves from stems; discard stems. Roughly chop leaves. Mince or grate garlic.

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 just shy of al dente, about 7 minutes. Add peas to pot and continue cooking until peas are tender and penne is al dente, 2-3 minutes more. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.

Heat a drizzle of olive oil in pan used for pine nuts over medium heat. Add garlic and cook until fragrant, about 30 seconds.

Stir penne, peas, sour cream, stock concentrate, half the Parmesan, and 1/4 cup pasta cooking water into pan. Gently toss over medium heat until a thick, creamy sauce forms, 3-4 minutes. (TIP: Add another splash or two of pasta cooking water if sauce seems dry.) Season with salt and pepper.

Divide penne mixture between plates. Sprinkle with mint (to taste), pine nuts, and remaining Parmesan.