Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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