Options

Format:
Include:
PRINT
See more
Photo: Jennifer Martiné; Styling: Randy Mon Photo by: Photo: Jennifer Martiné; Styling: Randy Mon

Arugula-Walnut Pesto Farfalle

Sunset JUNE 2010

  • Yield: Serves 4
  • Total:30 Minutes

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.

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
advertisement

Go to full version of

Arugula-Walnut Pesto Farfalle recipe

advertisement