Arugula-Walnut Pesto Farfalle

From the June 2010 issue of Sunset Magazine. The first test run I prepared as indicated. The second time the arugula was replaced with watercress and the golden raisins with Turkish apricots. Other fruit options: standard raisins, deglet dates, medjoool dates. Nut substitution suggestions: almonds, pine nuts, hazelnuts, etc. Freshly made pasta would be fantastic!

• Ready In: 27 mins
• Serves: 4

Ingredients

• 12  ounces farfalle pasta

• Pesto

• 2  cups baby arugula or 2  cups watercress
• 1  tablespoon lemon zest
• 1⁄2 tablespoon  minced garlic (reduced from 1 tablespoon)
• 1⁄4 cup  toasted walnut pieces, plus 3/4 cup toasted walnuts pieces (read recipe intro)
• 3  tablespoons extra virgin olive oil
• 1⁄4 teaspoon salt, to taste (reduced from 1/2 teaspoon)
• 1⁄4 teaspoon cracked black pepper

• Garnish

• 3⁄4 cup gorgonzola, crumbled
• 1⁄2 cup golden raisin (or other dried fruit-read recipe intro)

Directions

1. In a large pot cook pasta according to package directions.
2. 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.
3. Drain the pasta and *reserve* 1/4 cup of the cooking liquid.
4. Return the pasta to the pan.
5. Add the pesto, stir.
6. Stir in the remaining walnuts, gorgonzola cheese, raisins/dried fruit and the reserved one quarter cup cooking liquid.