I have made this twice. The first time was according to the recipe with the exception of cutting back on the oil and butter. Its quite good but makes a huge quantity. The second time, I made it with 8 oz of mini bow-tie pasta since I was out of orzo 4 oz of feta and reduced the butter and oil to about a tablespoon each. I used toasted pecans in place of the pine nuts. Since my family doesnt like spicy food, I also cut the red pepper to 1/8t. Everything else, I left at the original quantity. This version was quite good as well, even though orzo is nicer in this recipe than the bow-ties. I will probably make it again using parmesean or asiago cheese instead of feta to see how that works. Don't be afraid to try this recipe and tweak it to suit your family's taste preferences.
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