Arugula-Walnut Pesto Farfalle

Ingredients

• 2 cups baby arugula 
• 12 ounces farfalle pasta 
• 1 tablespoon garlic minced
• 0.5 cup golden raisins 
• 0.8 cup gorgonzola cheese crumbled
• 0.5 teaspoon kosher salt 
• 1 tablespoon lemon zest 
• 3 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 1 cup walnut pieces divided toasted

Equipment

• food processor
• bowl
• pot

Directions

1. Cook pasta according to package directions.
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.
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.