Farfalle with Roasted Peppers, Onions, Feta, and Mint

Here’s yet another pasta dish!

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 (noted below).


  • 8 ounces farfalle pasta or mini farfalle pasta
  • 1/4 cup pine nuts
  • 1 tablespoon extra-virgin olive oil
  • 1 cup pre-chopped onion
  • 1/4 cup golden raisins (optional; I did not add 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


  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 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 1/2 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

Parmesan, Asiago & Rosemary rolls from Trader Joe’s. Great toasted and dipped in olive oil and balsamic vinegar. Goes great with this dish!


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