I love quirky food holidays, and this one was the perfect excuse to use leftover gorgonzola from a quinoa salad I made recently. The combination here is surprising and delightful: sweet golden raisins balance the bright lemon zest and tangy gorgonzola, while a simple arugula-walnut pesto gives the dish a fresh, peppery lift. It’s an easy, flavorful twist on pasta that makes a satisfying weeknight meal or a special side for entertaining.
Arugula-Walnut Pesto Farfalle
Sunset June 2010
Yield: Serves 4
Total time: 30 minutes
Ingredients:
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
½ teaspoon kosher salt
¼ teaspoon black pepper
¾ cup crumbled gorgonzola cheese
½ cup golden raisins
Directions:
1. Cook the farfalle according to package instructions until al dente.
2. Meanwhile, prepare the pesto: combine the arugula, lemon zest, minced garlic, ¼ cup of the toasted walnuts, olive oil, salt, and pepper in a food processor. Pulse until the mixture is blended but still has some texture, scraping down the sides as needed.
3. Reserve about ¼ cup of the pasta cooking water and drain the pasta. Return the drained pasta to the pot and stir in the pesto, coating the noodles evenly. Fold in the remaining walnuts, crumbled gorgonzola, and golden raisins. If the pasta seems dry, add a splash of the reserved cooking water to loosen the sauce and help it cling to the farfalle.
Notes:
– For best flavor, use freshly toasted walnuts and good-quality olive oil. Toast walnuts in a dry skillet over medium heat for a few minutes, stirring often, until fragrant.
– If you prefer a milder cheese, substitute mild blue cheese or crumbled feta, adjusting the amount to taste.
Nutritional information (per 1½-cup serving):
Calories: 740
Calories from fat: 45%
Protein: 22 g
Fat: 37 g
Saturated fat: 8.1 g
Carbohydrate: 84 g
Fiber: 6.5 g
Sodium: 535 mg
Cholesterol: 19 mg
Big Flavors Rating: 4 Stars