Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a large frypan over medium heat and cook the garlic until lightly browned. Mix in chilli flakes and lemon juice. Stir in the pine nuts, olives and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.