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).

Print Recipe

5 from 1 vote

Farfalle with Roasted Peppers, Onions, Feta, and Mint

Course: Main

Author: Hip Foodie Mom

Ingredients

• 8 ounces farfalle pasta or mini farfalle pasta
• 1/4 cup pine nuts
• 1 tablespoon extra-virgin olive oil
• 1 cup onions chopped
• 1/4 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
• 1/4 teaspoon black pepper

Instructions

• Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.
• While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.
• 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.
• Add bell peppers; cook 4 minutes or until heated, stirring occasionally.
• Add pasta and 1/2 cup reserved cooking liquid; cook 1 minute, stirring to combine.
• Remove from heat; stir in feta, mint, basil, and black pepper. Sprinkle with nuts.