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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

Cook pasta according to package directions.

Step 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

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

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

Nutrition Facts

Amount Per Serving
Calories 740Calories from Fat 45
% Daily Value *
Total Fat 37g57%

Saturated Fat 8.1g41%
Cholesterol 19mg7%
Sodium 535mg23%
Total Carbohydrate 84g29%

Dietary Fiber 6.5g26%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.