Arugula-Walnut Pesto Farfalle

Photo: Jennifer Martiné; Styling: Randy Mon

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 740
  • Calories from fat: 45%
  • Protein: 22g
  • Fat: 37g
  • Saturated fat: 8.1g
  • Carbohydrate: 84g
  • Fiber: 6.5g
  • Sodium: 535mg
  • Cholesterol: 19mg

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. 1. Cook pasta according to package directions.
  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.
  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.
  4. Note: Nutritional analysis is per 1 1/2-cup serving.
My Notes

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

Add Note

Arugula-Walnut Pesto Farfalle Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy