Peppery Farfalle With Feta Recipe

Name: Peppery Farfalle With Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 ml vegetable stock; 1 cup farfalle pasta (butterfly pasta); fresh ground black pepper (to taste, the more the better!); garlic, grated (optional); 1 teaspoon pine nuts (optional); 1 tablespoon dried basil (or more, to taste); 6 cherry tomatoes, halved; 1 -2 tablespoon parmesan cheese, grated; 1 slice feta cheese; fresh basil and fresh ground black pepper, to garnish

Servings: persons

1
In a saucepan, bring the vegetable stock to the boil.
2
Add the farfalle, some fresh ground black pepper, and optionally some grated garlic.
3
Gently boil til the farfalle is about 5 mins from being cooked.
4
Optionally, toast the pine nuts on a dry frying pan until lightly browned.
5
Add the basil, pine nuts, cherry tomatoes and more black pepper.
6
When the farfalle is cooked, add the parmesan and mix well.
7
The residual stock should thicken up a bit.
8
Dish it out into a large bowl, and crumble the feta over it.
9
Serve garnished with fresh basil if you can get it, and yep, you guessed it - more black pepper!

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 ml vegetable stock, 1 cup farfalle pasta (butterfly pasta), fresh ground black pepper (to taste, the more the better!), garlic, grated (optional), and more.

Yes, Peppery Farfalle With Feta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppery Farfalle With Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions