Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Roughly chop the mint leaves.

Heat a large pan over medium-low heat. Add the pine nuts and toss for 2-3 minutes, until lightly golden brown. Remove from the pan and set aside.

Heat a large drizzle of oil in the same pan over medium heat. Add the pancetta and cook, tossing for 2-3 minutes, until slightly crispy. Stir in the garlic and peas and cook for 1-2 minutes, until fragrant and heated through.

Boil the pasta: Add the pasta to the boiling water and cook for 9-11 minutes, until al dente. Drain, reserving 1/3 cup pasta water.

Stir the sour cream into the pancetta mixture. Add the drained pasta and half the parmesan to the pan along with the stock concentrates and the reserved pasta water. Toss over medium heat until a creamy sauce forms, for 3-4 minutes. Season to taste with salt and pepper.

Plate and serve: Serve the pea and pancetta penne divided between bowls and sprinkled with the mint, pine nuts, and remaining parmesan cheese. Enjoy!