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5 from 1 vote

Farfalle Pasta with Fresh Spinach, Arugula, Tomatoes, Feta and Pinenuts

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4

Ingredients

  • 8 oz. farfalle pasta
  • 1 pint cherry tomatoes halved
  • 1 cup crumbled feta
  • 1 cup fresh spinach
  • 1 cup fresh arugula
  • ¼ cup toasted pine nuts
  • olive oil for drizzling on pasta
  • salt and pepper to taste

Instructions

  • Cook pasta in heavily salted water (my Italian friends tell me this is the secret to really good pasta) for the recommended time on pasta package. (read steps 3 &4 before discarding water)
  • Place the feta in a medium bowl and top with spinach and arugula.
  • Before draining the pasta, take ¼ cup of the cooking water and pour it over the spinach/arugula/feta. Spinach and arugula will wilt slightly and cheese will get soft.
  • Place the cut tomatoes in a colander and drain the pasta over the tomatoes for a super quick blanche.
  • Add the pasta and tomatoes to the feta/spinach/arugula. Toss to mix all ingredients.
  • Serve with a drizzle of olive oil, fresh cracked pepper, and toasted pine nuts

this pasta is also really good with pesto, just mix in a couple of spoonfuls of prepared pasta for a yummy variation.