Arugula-Walnut Pesto Farfalle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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