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
- 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.