Arugula-Walnut Pesto Farfalle
- Ready In:
- 27mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 340.19 g farfalle pasta
-
Pesto
- 473.18 ml baby arugula or 473.18 ml watercress
- 14.79 ml lemon zest
- 7.39 ml minced garlic (reduced from 1 tablespoon)
- 59.14 ml toasted walnut pieces, plus 3/4 cup toasted walnuts pieces (read recipe intro)
- 44.37 ml extra virgin olive oil
- 1.23 ml salt, to taste (reduced from 1/2 teaspoon)
- 1.23 ml cracked black pepper
-
Garnish
- 177.44 ml gorgonzola, crumbled
- 118.29 ml golden raisin (or other dried fruit-read recipe intro)
directions
- In a large pot cook pasta according to package directions.
- Place the pesto ingredients (and only *1/4 cup* of the walnuts) in a food processor and whirl until well blended, scraping down sides of bowl as necessary.
- Drain the pasta and *reserve* 1/4 cup of the cooking liquid.
- Return the pasta to the pan.
- Add the pesto, stir.
- Stir in the remaining walnuts, gorgonzola cheese, raisins/dried fruit and the reserved one quarter cup cooking liquid.
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RECIPE SUBMITTED BY
COOKGIRl
United States