Farfalle with Roasted Peppers, Onions, Feta, and Mint

I absolutely love pasta. . I could seriously eat pasta everyday. . If you like feta cheese, bell peppers and mint, you have to try this recipe. Again, found the recipe

in Cooking Light magazine, the March 2011 issue. I skipped on the pine nuts because they are expensive ($7 for a small bag) and because I wasn’t sure the girls would like them but next time I will definitely buy them.


This is a great, light and refreshing pasta dish. Goes great with a white wine and parmesan, asiago and rosemary rolls (Trader Joe’s).


Farfalle with Roasted Peppers, Onions, Feta, and Mint
Recipe type: Main

  • 8 ounces farfalle pasta or mini farfalle pasta
  • ¼ cup pine nuts
  • 1 tablespoon extra-virgin olive oil
  • 1 cup onions, chopped
  • ¼ cup golden raisins
  • 1 tablespoon minced garlic
  • 1 cup sliced bottled roasted red bell peppers, rinsed and drained
  • 1 cup (4 ounces) crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon black pepper

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve ½ cup cooking liquid.
  2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.
  3. Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, raisins, and garlic; cook 8 minutes or until onion begins to brown, stirring frequently.
  4. Add bell peppers; cook 4 minutes or until heated, stirring occasionally.
  5. Add pasta and ½ cup reserved cooking liquid; cook 1 minute, stirring to combine.
  6. Remove from heat; stir in feta, mint, basil, and black pepper. Sprinkle with nuts.

Cooking Light
MARCH 2011

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