Arugula-Walnut Pesto Farfalle

Photo: Jennifer Martiné; Styling: Randy Mon

Yield: Serves 4
Recipe from Sunset

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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


  • 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


  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.
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