You are absolutely one of my favorite people.
So I made you this.
This is an easy, incredibly flavorful pasta you’ll wish you had made five minutes ago. It’s simple, fresh, and perfect for a busy weeknight — run out and get the ingredients and you’ll be ready in about 30 minutes.
This is my take on the restaurant dish known locally as the “famous farfalle.” I reverse-engineered it by taste, keeping the result intentionally simple: a handful of ingredients that combine for big flavor. If you love tangy cheese, peppery greens and toasty nuts, this will become a go-to.
Feta really elevates the dish. When marinated briefly, it softens and lends a bright, salty richness that coats the pasta. Paired with warm farfalle, lightly wilted arugula, toasted pine nuts and garlic-infused olive oil, the result is balanced and satisfying.
Confession: I wasn’t always a farfalle fan. I grew up not caring much for pasta shapes, but this version changed my mind. The texture of farfalle works wonderfully here, cradling the marinated feta and bits of arugula so every bite has variety.
I started craving this last summer and we even served it at a bridal shower — it’s crowd-pleasing and memorable without being fussy. The whole recipe comes together quickly: while the pasta cooks, you marinate the feta, toast the pine nuts and chop garlic. The longest wait is for the water to boil.
The technique is simple: marinate some of the feta in olive oil, red wine vinegar, oregano, crushed red pepper and garlic. Toss toasted pine nuts into the finished pasta and let the hot noodles wilt the arugula when you combine them. A quick rest under foil helps the arugula soften without becoming mushy.
Farfalle with Marinated Feta, Arugula and Toasted Pine Nuts
2
(or 4, as a side dish)
30 mins
Ingredients
- 6 ounces feta cheese, crumbled
- 5 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1/2 pound whole wheat farfalle
- 8 ounces baby arugula
- 1/3 cup pine nuts
Instructions
- In a bowl whisk together 2 tablespoons olive oil, red wine vinegar, oregano and crushed red pepper. Add one minced garlic clove and about 4 ounces of crumbled feta, stirring to combine. Refrigerate while you prepare the rest of the dish; this can be made ahead.
- In a separate bowl whisk the remaining 3 tablespoons olive oil with the other minced garlic clove.
- Bring a large pot of salted water to a boil and cook the farfalle according to package directions. Place the arugula in a large serving bowl.
- While the pasta cooks, toast the pine nuts in a skillet over low heat, stirring frequently until golden and fragrant, about 5 minutes.
- Drain the pasta and transfer it directly over the arugula. Drizzle the garlic olive oil over the hot pasta and cover the bowl with foil for 5 minutes so the arugula wilts slightly.
- Toss the pasta with the marinated feta and the toasted pine nuts, adding the remaining feta on top. Toss gently to combine and serve immediately.
- Note: The dish is naturally flavorful from the feta, salted pasta water and pine nuts, so additional salt is often unnecessary. Add salt and pepper to taste if desired.
Main Course
American
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Plus lots of rosé.