Ingredients Jump to Instructions ↓

  1. 1 lb of Farfalle or bowtie pasta shape

  2. 2 cups arugula

  3. 1 tbsp lemen zest

  4. 2 cloves garlic

  5. 3/4 cup of toasted walnuts pieces

  6. 1/4 cup toasted walnuts set aside

  7. 3/4 cups of crumbled gorgonzola

  8. 1/2 cup golden raisins

  9. 3-5 tbsp Olive Oil for Pesto (You be the judge) Salt

Instructions Jump to Ingredients ↑

  1. Bring a pot of boiling water to a boil and begin cooking the farfalle pasta al dente. Place the arugula into a food processor along with the garlic, lemon zest, salt and pepper. Use the technique of scrapping the sides of the processor periodically as you blend the ingredients. Then add the walnuts and blend again until smooth. Scrap out the blended ingredients into a bowl and slowly drizzle in the amount of Olive Oil to give it the consistency you like. I use about 3-5 table spoons. Drain the Farfalle pasta when it’s al dente but reserve a ¼ cup of the pasta water for the saute pan. Toss the pasta into the saute pan with the water, the raisins and remaining walnuts and heat on medium low for a couple of minutes or until the raisins become plump and tender. Remove from the heat and add the arugula pesto into the pan and toss again.


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