Mini Farfalle with Roasted Peppers, Onions, Feta & Mint

By Reen

Cooking Light March 2011

Ingredients

• 8 ounces mini farfalle pasta
• 1/4 cup pine nuts
• 1 tablespoon extra-virgin olive oil
• 1 cup prechopped onion
• 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

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

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. 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.