Ingredients:
-8 ounces mini farfalle pasta
-1/4 cup pine nuts-1 tablespoon olive oil
-1 cup prechopped onion
-1/4 cup golden raisins
-1 tablespoon minced garlic
-1 cup sliced bottled roasted 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:
-Cook pasta according to package directiions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.
-While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.
-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. Yields 4 servings.
Cheers! Since this is a good spring or summer pasta with lots of fresh flavor, go with a crisp white wine, such as an Overstone Sauvignon Blanc.
Nutrition Info: 453 calories per serving. A little high for a light pasta, but worth it for all the great flavor and healthy fats.
Source: Cooking Light.
Notes: You can experiment with other herbs if you wish. If you really dislike mint, you can leave it out and put something else in, but the combination of flavors with the mint is surprising in a good way.
