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 1/3 cup pasta cooking water, then drain.

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.

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.

Divide penne mixture between plates. Sprinkle with pine nuts and remaining Parmesan, as well as mint and remaining truffle zest to taste.