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5 from 1 vote

Farfalle with Roasted Peppers, Onions, Feta, and Mint

Course: Main
Author: Hip Foodie Mom


  • 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


  • 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.