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Arugula-Walnut Pesto Farfalle





Total Time
30 mins

F&F pasta: Arugula Walnut Pesto Farfalle




Photo by Jennifer Martiné; written by Amy Machnack
 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
Step 1
1

Cook pasta according to package directions.

Step 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.

Step 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.

Step 4
4

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories740
% Daily Value *
Total Fat 37g48%

Saturated Fat 8.1g41%
Cholesterol 19mg7%
Sodium 535mg24%
Total Carbohydrate 84g31%

Dietary Fiber 6.5g24%
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.