pine nuts

There is something about grapes and feta that I find extremely appealing. Each has a very distinct texture and consistency that, when combined, beautifully accentuates the other. Grape and feta pasta salad happily integrates crisp grapes and salty feta while allowing each to maintain its individual brilliance. Crunchy pine nuts and fresh herbs complete this flavor profile, which envelops chewy bits of penne for a deeply satisfying snack or meal.

This recipe for grape and feta pasta salad can easily be doubled for a larger group and made in advance to allow the flavors to co-mingle and deeply marinate. I use penne, but free to mix it up with different pasta shapes!

Serves 6


  • 3 tablespoons salt, divided
  • 1 pound penne rigate
  • 2 tablespoons aioli
  • 1 tablespoon olive oil
  • ¼ cup pine nuts, toasted
  • 2 cups grapes, halved
  • ½ cup basil, chopped
  • ½ cup parsley, chopped
  • 6 ounces feta, crumbled
  • 1 tablespoon freshly cracked black pepper


Bring a large pot of water with 2 tablespoons of the salt to a boil. Cook the pasta until al dente, about 8 minutes, then strain the pasta and rinse it in cold water to cool it and wash off excess starch. This will prevent the pasta from sticking together. Transfer the pasta to a bowl and toss it with the aioli and olive oil. Season with the remaining 2 tablespoons of salt and the black pepper. Add in the toasted pine nuts and toss to combine, then gently fold in the grapes. Add the basil and parsley until evenly distributed. Lastly, toss in the crumbled feta.

Farfalle with broccoli and toasted pine nuts is a classic dish in my family, we had it probably once a month growing up. Typically, my parents made it with cavatelli, and we called it “cavatelli and broccoli.” Today, I decided to use farfalle. 

This pasta is so quick + easy to prepare, yet it tastes like it has been marinating for hours. Sometimes simple recipes really are the best, and this nostalgic recipe is one of my favorites. The recipe for farfalle with broccoli and toasted pine nuts begins with infusing garlic and olive oil which unite with the broccoli, toasted pine nuts and parmesan cheese for a full-fledged flavor explosion.

Serves 2-4 


  • ¼ cup pine nuts
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, minced
  • ½ pound farfalle pasta
  • 2-3 cups broccoli, cut into ½-inch pieces
  • ¼ cup grated parmesan cheese


Bring a large pot of salted water to a boil.

Heat a large skillet over medium high heat. Add the pine nuts and toast until nutty and fragrant, shaking the pan to ensure even heat distribution. Remove the nuts from the pan and set aside to cool.

Pour the olive oil into the skillet and heat on medium. Add the garlic and cook for about 2 minutes until fragrant and golden.

Meanwhile, add the farfalle to the boiling salted water and let cook for ~7 minutes. 

While the pasta cooks, add the broccoli to the pan with the garlic and cook for another 4 minutes.

When the pasta is al dente (6-7 minutes) immediately transfer it to the pan with the garlic and broccoli, bringing about 2 tablespoons of the pasta water with it. Cook for 2 minutes then add the toasted pine nuts and cook for another 2 minutes. Serve with a generous amount of grated parmesan cheese on top!

In the winter, I often find myself cooking most vegetables, as I want my food to be warm and cozy and usually not cold and raw. Yet, sometimes I have the occasional need for a salad, full of delicious winter citrus and lots of crispy green vegetables. This endive butter lettuce celery and blood orange salad with toasted pine nuts is just that.

Endive salad is a perfect stand-in for classic mixed greens or romaine. Endive salad includes the perfect amount of fresh, crunchy greens to see you through these final winter months, accentuated by sweet blood orange and fragrant toasted pine nuts. Endive butter lettuce celery and blood orange salad with toasted pine nuts is a cheerful homage to waning winter days.


  • 1 bunch butter lettuce, torn
  • 1 bunch endive, chopped into 1-inch size pieces
  • 2 stalks celery, sliced on the diagonal into 1-½-inch sized pieces
  • ¼ cup fresh parsley, chopped
  • 3 blood oranges, peeled, sliced and halved
  • ¼ cup olive oil
  • ½ cup white wine vinegar
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper


On a large plate or platter, evenly layer the butter lettuce, endive, and celery. Distribute pieces of the blood orange throughout and tuck them into the lettuce, endive, and celery. Sprinkle with the fresh parsley. Drizzle the olive oil over the top of the salad followed by the vinegar. Then sprinkle with the salt and pepper. You can make it up to 30 minutes before you plan to serve to allow the flavors to intermingle and marinate. 

Layer the ingredients to ensure every bite is evenly flavorful!