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Pasta baby arugula lemon zest garlic walnuts extra-virgin olive oil salt cracked black pepper Gorgonzola golden raisin
Viewed: 49 - Published at: 5 years agoIngredients
- 12 ounces farfalle pasta
- 2 cups baby arugula or 2 cups watercress
- 1 tablespoon lemon zest
- 12 tablespoon minced garlic (reduced from 1 tablespoon)
- 14 cup toasted walnut pieces, plus 3/4 cup toasted walnuts pieces (read recipe intro)
- 3 tablespoons extra virgin olive oil
- 14 teaspoon salt, to taste (reduced from 1/2 teaspoon)
- 14 teaspoon cracked black pepper
- 34 cup gorgonzola, crumbled
- 12 cup golden raisin (or other dried fruit-read recipe intro)
Method
- 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.
