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Arugula-Walnut Pesto Farfalle

Photo: Jennifer Martiné; Styling: Randy Mon
Total time 30 mins
Yield Serves 4

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

Nutrition Information

  • calories 740
  • caloriesfromfat 45 %
  • protein 22 g
  • fat 37 g
  • satfat 8.1 g
  • carbohydrate 84 g
  • fiber 6.5 g
  • sodium 535 mg
  • cholesterol 19 mg

How to Make It

  1. Cook pasta according to package directions.

  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.

  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.

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