Mediterranean Pasta with Pine Nuts and FetaPosted on Jan 30, 2012 | 52 comments
My feta obsession continues with this recipe for flavorful Mediterranean pasta with pine nuts and feta. It’s another quick and easy meal that comes together in about the time it takes to cook the pasta. And, because it has cheese, vegetables, nuts, and carbs it’s a filling main dish (although a side salad never hurt anyone). I was originally inspired by this recipe from the March, 2011 issue of Cooking Light Magazine. The ingredients are basically the same, but the quantities are all different and I omitted basil while adding lemon juice and balsamic for a bit of acidity. I also used fresh red peppers instead of roasted, and I enjoyed the bite that it gave to the dish. Finally, instead of toasting the pine nuts separately, I just added them in with the onions and peppers, which allowed them to get a nice golden brown.
- 1 pound fusilli or pasta of your choice
- 1 tablespoon olive oil
- 1 cup sliced onions
- 1 red pepper, sliced and cut in thirds
- 3 cloves garlic, minced
- 3 tablespoons pine nuts
- Juice of 1 lemon
- ½ tablespoon balsamic vinegar
- 2 tablespoons julienne fresh mint
- 1 cup crumbled feta or Bulgarian cheese
- Salt and freshly ground pepper
- Cook the pasta in a large pot of salted water until al dente. Drain, reserving ½ cup pasta water, and put aside.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the onions, pepper, and garlic and cook until quite soft, stirring often.
- Add the pine nuts and cook until toasted and light brown.
- Add the pasta, lemon juice, balsamic, and a splash of reserved pasta water. Toss to coat.
- Add the mint and feta and season to taste with salt (go easy as the feta is salty) and freshly ground pepper. Toss and serve immediately.