Arugula-Walnut Pesto Farfalle
Photo: Jennifer Martiné; Styling: Randy Mon
Yields Serves 4 Total Time 30 mins
AuthorMary Hainley, West Linn, OR,

How to Make It

Step 1
1

Cook pasta according to package directions.

Step 2
2

Whirl together arugula, zest, garlic, 1/4 cup walnuts, the oil, salt, and pepper in a food processor until blended, scraping inside of bowl as needed.

Step 3
3

Drain pasta, reserving about 1/4 cup of the water. Return pasta to pot and add pesto, stirring to coat. Stir in remaining walnuts, the cheese, raisins, and reserved pasta water.

Step 4
4

Note: Nutritional analysis is per 1 1/2-cup serving.

Ingredients

 12 ounces farfalle pasta
 2 cups baby arugula
 1 tablespoon lemon zest
 1 tablespoon minced garlic
 1 cup toasted walnut pieces, divided
 3 tablespoons olive oil
 1/2 teaspoon kosher salt
 1/4 teaspoon pepper
 3/4 cup crumbled gorgonzola cheese
 1/2 cup golden raisins

Directions

Step 1
1

Cook pasta according to package directions.

Step 2
2

Whirl together arugula, zest, garlic, 1/4 cup walnuts, the oil, salt, and pepper in a food processor until blended, scraping inside of bowl as needed.

Step 3
3

Drain pasta, reserving about 1/4 cup of the water. Return pasta to pot and add pesto, stirring to coat. Stir in remaining walnuts, the cheese, raisins, and reserved pasta water.

Step 4
4

Note: Nutritional analysis is per 1 1/2-cup serving.

Arugula-Walnut Pesto Farfalle
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