Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint

Ingredients

• 0.3 teaspoon pepper black
• 8 ounces farfalle pasta mini
• 4 ounces feta cheese crumbled
• 2 tablespoons basil fresh chopped
• 2 tablespoons mint leaves fresh chopped
• 1 tablespoon garlic minced
• 0.3 cup golden raisins 
• 1 tablespoon olive oil extra-virgin
• 1 cup prechopped onion 
• 0.3 cup pinenuts 
• 1 cup bottled roasted bell peppers red rinsed drained sliced

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.
3. While pasta cooks, heat a small nonstick skillet over medium heat.
4. Add nuts; cook 4 minutes or until golden brown, stirring frequently.
5. Heat a large skillet over medium heat.
6. Add oil; swirl to coat.
7. Add onion, raisins, and garlic; cook 8 minutes or until onion begins to brown, stirring frequently.
8. Add bell peppers; cook 4 minutes or until heated, stirring occasionally.
9. Add pasta and 1/2 cup reserved cooking liquid; cook 1 minute, stirring to combine.
10. Remove from heat; stir in feta, mint, basil, and black pepper.
11. Sprinkle with nuts.