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Cook the farfalle in boiling salted water until al dente. Drain and add a tablespoon of olive oil, mix and set aside.
Preheat the oven to 220°C.
Halve the cherry tomatoes. Finely chop the basil.
In a bowl, mix the cherry tomatoes with the basil, lemon zest and pine nuts.
Add one tablespoon of olive oil, season and divide between the mini casserole tins.
Cut the feta into large cubes and sprinkle over the cherry tomatoes.
Put the lid on the casserole tins and bake for 20 minutes.
Take out the casserole tins, remove the lids, add the farfalle, mix and serve straight away.