This recipe is from a year ago, so I don't remember anything about it. It looks similar to our pasta with spinach, sundried tomatoes, and feta, so hopefully it's tasty.

The author mentions that pine nuts, while more expensive, would also go well in this.

Skillet Pasta with Sundried Tomatoes, Walnuts, and Feta

Budget Bytes

Ingredients

• ⅓ C walnuts, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ frozen broccoli florets, coarsely chopped
• 2 C vegetable broth
• ⅓ C sundried tomatoes, sliced
  
• ½ lb farfalle
• zest and juice of 1 fresh lemon
  
• 1 tsp red pepper flakes
• 60 g feta, diced
  

Directions

1. Heat a large, deep skillet over medium-low heat.
2. Add the walnuts and toast, stirring often, until toasty and starting to brown, 1-2 minutes. Remove from the skillet and buffer.
   
3. Increase heat to medium. Add the olive oil and minced garlic and sauté until garlic is fragrant, ~1 minute.
4. Add the broccoli and sauté until just thawed through. Remove and buffer with the walnuts.
   
5. Add the pasta, vegetable broth, tomatoes, lemon juice, and red pepper flakes, and stir to combine.
6. Increase heat to high and cover. Allow the broth to come to a boil, then stir briefly, re-cover, reduce heat to low, and simmer, covered, for 7-10 minutes, stirring occasionally, until pasta is tender and most of the broth has been absorbed.
7. Stir the broccoli and walnuts back in, and top with feta and lemon zest.