Post by Shawnee on Apr 1, 2013 18:14:07 GMT -5
Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint
Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint
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
See More: Our Best Spring Menus
Preparation
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.
Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint
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
See More: Our Best Spring Menus
Preparation
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.