Pine Nut Feta Pasta Salad Recipes

Steps:

• For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
• Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
• Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
• For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

Steps:

• Heat water and cook pasta according to package directions.
• Heat olive oil in a medium skillet, over medium heat.
• Add garlic and saute, but do not let brown.
• Add toasted pine nuts.
• Add spices and stir.
• Add tomatoes and olives and saute for about 3 minutes, until heated through and softened.
• Pour sauce over pasta and top with Feta cheese.
• Cover for a minute so cheese and flavors meld.

Steps:

• Boil chosen pasta al dente, drain (stir in some butter or olive oil to keep it loose) and allow pasta to cool.
• Combine all dressing ingredients into a blender or food processor and pulse until pine nuts have broken down and all ingredients combine (Important! Add/subtract dressing ingredients too taste!).
• Combine cooled pasta, feta, roasted red peppers and cucumbers in a large mixing bowl.
• Gently stir in dressing.
• Chill for around 30 minutes to give flavors a chance to meld.
• Cheers!

Steps:

• Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
• Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

Steps:

• Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
• Season to taste with salt and pepper.
• Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl.
• Add dressing; toss to coat.

Steps:

• Cook penne pasta according to package directions.
• As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
• Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
• Set aside pine nuts.
• Drain cooked pasta and set aside.
• Heat olive oil in a large, deep skillet or wok.
• Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
• Stir in cooked pasta.
• Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
• Stir in spinach and continue to heat until spinach barely starts to wilt.
• Take pasta off heat and stir in the toasted pine nuts.
• Transfer to serving dish and serve.