Name: Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 6 ounces feta cheese, crumbled; 5 tablespoons olive oil (divided); 2 teaspoons red wine vinegar; 1/4 teaspoon dried oregano; 1/8 teaspoon crushed red pepper flakes; 2 garlic cloves, minced (divided); 1/2 pound whole wheat farfalle pasta; 8 ounces baby arugula; 1/3 cup pine nuts

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If you’re looking for a pasta dish that bursts with vibrant flavors and textures, you’ve got to try this Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts. The combination is simply divine: nutty toasted pine nuts, peppery fresh arugula, and tangy, creamy feta that’s been marinated to perfection—all tossed with wholesome farfalle pasta. It’s not only incredibly easy to prepare but also delivers a sophisticated taste that’s perfect for a quick weekday dinner or impressing guests without fuss. Once you make this, it’s bound to become one of your signature go-to recipes.

Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and how each ingredient plays a special role in building the overall character of the dish. From the marinated feta that brings a zesty creaminess, to the peppery arugula providing a fresh bite, and the toasted pine nuts offering a delightful crunch, you’ll appreciate every scoop.

Feta cheese (6 ounces, crumbled): Provides a tangy and creamy base, especially delicious when marinated with herbs and spices.
Olive oil (5 tablespoons): Divided for marinating and dressing, it adds richness and helps meld the flavors together.
Red wine vinegar (2 teaspoons): Adds acidity to brighten up the feta marinade and balance the dish.
Dried oregano (1/4 teaspoon): Gives a subtle herbaceous note that complements the feta beautifully.
Crushed red pepper (1/8 teaspoon): Just a hint of heat to awaken the palate without overpowering.
Garlic cloves (2, minced): One joins the marinade for flavor infusion, the other flavors the olive oil dressing.
Whole wheat farfalle (1/2 pound): The bowtie pasta shape holds sauce wonderfully and adds a slightly nutty flavor thanks to the whole wheat.
Baby arugula (8 ounces): Brings a fresh, peppery contrast and vibrant green color.
Pine nuts (1/3 cup): Toasted to golden perfection, these add delicious crunch and a buttery aroma.

How to Make Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts

Step 1: Marinate the Feta

Start by whisking together 2 tablespoons of olive oil, red wine vinegar, oregano, and crushed red pepper in a bowl. Stir in one minced garlic clove to infuse the mixture with aromatic warmth. Crumble about 4 ounces of your feta cheese into this marinade and give it a gentle stir. Pop this bowl into the fridge to let all those flavors mingle. If you plan ahead, you can do this step the night before or the morning of your meal to deepen the flavor — it’s totally worth the wait!

Step 2: Prepare Garlic Olive Oil Dressing

In a separate bowl, whisk the remaining 3 tablespoons of olive oil with the other minced garlic clove. This simple garlic-infused oil will coat your pasta beautifully and add a luscious, fragrant element to the dish.

Step 3: Cook the Farfalle and Prep Arugula

Bring a large pot of salted water to a boil and cook your whole wheat farfalle according to the package instructions until just al dente. Meanwhile, place your baby arugula in a large mixing bowl. Once the pasta is ready, drain it and immediately place it on top of the arugula, so the heat begins to slightly wilt the greens—a wonderful way to marry all the textures together.

Step 4: Toast the Pine Nuts

While your pasta cooks, gently toast the pine nuts in a dry skillet over low heat. Stir, toss, and shake the pan constantly for about 5 minutes. You’ll know they’re done when they turn a gorgeous golden brown and release a nutty, irresistible aroma. Be careful not to burn them; this step adds such an important layer of flavor and texture!

Step 5: Combine and Let Flavors Meld

Drizzle the garlic olive oil dressing over the pasta and arugula, then cover the bowl loosely with foil. Let it rest for 5 minutes – this rest period allows the arugula to wilt gently and absorb some of the flavors, creating harmony in every bite.

Step 6: Toss with Marinated Feta and Pine Nuts

Take the chilled marinated feta out of the fridge and pour the entire contents into your pasta bowl. Add the toasted pine nuts and the remaining 2 ounces of plain crumbled feta on top for a fresh burst of saltiness. Toss everything together with care, ensuring every farfalle bowtie is coated with rich flavors. Taste and adjust with salt and pepper if needed, though the feta and salted pasta water usually provide enough seasoning.

How to Serve Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts

Garnishes

For a finishing touch that will impress visually and flavor-wise, sprinkle a handful of freshly chopped herbs like basil or parsley on top. A few more toasted pine nuts or an extra drizzle of quality olive oil will add a glossy sheen and enhance the nuttiness.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette, or a plate of roasted vegetables like asparagus or cherry tomatoes to complement its fresh, bright flavors. If you want a protein boost, grilled chicken or sautéed shrimp are excellent companions.

Creative Ways to Present

Want to jazz this up for a special occasion? Serve the pasta in individual shallow bowls, garnished with edible flowers or lemon zest for a pop of color and zing. You can also transform leftovers into a warm pasta salad by tossing with extra arugula and a splash of vinegar, perfect for lunch the next day.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The arugula will soften further over time, so it’s best enjoyed within the first day if you want to keep that fresh bite.

Freezing

Because of the fresh greens and marinated cheese, freezing Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts is not recommended. The texture will suffer, and the delicate flavors may become dull.

Reheating

To reheat, lightly warm the pasta in a skillet over low heat with a drizzle of olive oil to prevent drying out. Avoid microwave reheating if possible, as it can make the feta grainy and the arugula limp. Adding a touch of fresh arugula after warming can revive some freshness.

FAQs

Can I use regular pasta instead of whole wheat farfalle?

Absolutely! Regular farfalle or any other pasta shape you love works perfectly. Whole wheat adds a nuttier taste and extra fiber, but feel free to choose based on your preference.

How long can I marinate the feta in advance?

You can marinate the feta for at least 30 minutes up to 24 hours in the fridge. The longer it marinates, the more intense the flavors become, which makes it even tastier.

Can I substitute pine nuts with another nut?

Yes, toasted walnuts, almonds, or even pistachios can be great alternatives. They will each bring their own unique flavor and crunch to the dish.

Is this recipe suitable for a vegetarian diet?

Definitely! This dish contains no meat or seafood and is full of plant-based ingredients along with cheese, making it ideal for vegetarians.

What wine would pair well with Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts?

A crisp white wine like Sauvignon Blanc or a light rosé would complement the tanginess of the feta and the peppery arugula beautifully without overwhelming the subtle flavors.

Final Thoughts

This Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts recipe is truly one of those dishes that feels both indulgent and wholesome at the same time. It’s vibrant, easy to make, and so satisfying, perfect for sharing with friends or treating yourself on a busy night. I can’t wait for you to give it a try and discover just how effortlessly delicious simple ingredients can be when combined with care and love.

Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts Recipe

★★★★★

5.2 from 23 reviews

Author: Ethan
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This vibrant Farfalle with Marinated Feta, Arugula, and Toasted Pine Nuts is a flavorful, wholesome pasta dish combining whole wheat farfalle with zesty marinated feta cheese, fresh peppery arugula, and crunchy golden pine nuts. The garlic-infused olive oil and the subtle heat from red pepper flakes beautifully elevate the salad-like pasta, making it a perfect light yet satisfying meal that comes together quickly and easily.

Ingredients

Scale

Marinated Feta

6 ounces feta cheese, crumbled
5 tablespoons olive oil (divided)
2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
2 garlic cloves, minced (divided)

Pasta and Greens

1/2 pound whole wheat farfalle pasta
8 ounces baby arugula

Toppings

1/3 cup pine nuts

Instructions

Prepare the marinade: In a bowl, whisk together 2 tablespoons olive oil, red wine vinegar, dried oregano, and crushed red pepper flakes. Stir in one minced garlic clove. Add about 4 ounces of crumbled feta cheese into the bowl and mix well. Cover and refrigerate to marinate for at least 30 minutes, or up to overnight for enhanced flavor.
Cook the pasta: Bring a large pot of salted water to a boil. Add the whole wheat farfalle pasta and cook according to package instructions until al dente. While pasta cooks, place baby arugula in a large serving bowl.
Toast the pine nuts: In a dry skillet over low heat, add pine nuts. Stir, toss, and shake the pan constantly for about 5 minutes until pine nuts are golden, fragrant, and toasted. Remove from heat and set aside.
Prepare garlic olive oil: In another bowl, whisk together the remaining 3 tablespoons of olive oil and the second minced garlic clove. Set aside.
Combine pasta and arugula: Once pasta is cooked, drain well and immediately place it over the arugula in the large bowl. Drizzle the garlic olive oil over the warm pasta and cover the bowl loosely with foil. Let it sit for 5 minutes to allow the arugula to wilt gently.
Toss with marinated feta and pine nuts: Add the entire contents of the marinated feta mixture to the pasta and arugula. Toss everything gently but thoroughly to combine and coat all ingredients with the flavorful dressing.
Serve: Top with the remaining 2 ounces of crumbled feta cheese and toasted pine nuts. Optionally, season with additional salt or pepper if desired. Serve immediately and enjoy this delicious, wholesome dish.

Notes

You can marinate the feta cheese the night before or several hours ahead for deeper flavor.
Be careful not to burn the pine nuts; keep the heat low and stir frequently.
No extra salt may be needed due to the saltiness of the feta and salted pasta water, but adjust to your taste.
Using whole wheat farfalle adds fiber and a nuttier flavor.
For a vegan version, substitute feta with a plant-based cheese alternative.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiling, Marinating, Toasting
Cuisine: Mediterranean