Arugula-Walnut Pesto Farfalle |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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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! Ingredients:
12 ounces farfalle pasta |
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 |
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.
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