Arugula-Walnut Pesto Farfalle

Arugula-Walnut Pesto Farfalle Recipe
Photo: Jennifer Martiné; Styling: Randy Mon

Yield:

Serves 4
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional 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

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

Preparation

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.

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

Mary Hainley, West Linn, OR,

Sunset

June 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note