Tonight I made dinner for my Mom and Dad. It was a blog-worthy event because I’ve never actually cooked anything before. Embarassing yes I know. Considering I am moving out next weekend I thought it was about time to learn. Mom and Dad gave it a thumbs up! Overall it was a very positive experience. I might cook again at some point!
If I can make it so can you:
YIELD: 4 servings (serving size: about 1 1/2 cups pasta and 1 tablespoon nuts)
TOTAL: 20 MINUTES
COURSE: Main Dishes
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
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.