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
Nutrition
- Serving Size: 1 cup
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 25 mg
Keywords: farfalle pasta, marinated feta, arugula recipe, toasted pine nuts, Mediterranean pasta salad, vegetarian pasta dish
