Mini Farfalle with Roasted Peppers, Onions, and Feta

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

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

Preparation

ย 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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