Arugula Pesto with Walnuts and Golden Raisins Recipe pastagirlrecipes

1. 1

   Bring a pot of boiling water to a boil and begin cooking the farfalle pasta al dente.

2. 2

   Place the arugula into a food processor along with the garlic, lemon zest, salt and pepper.

3. 3

   Use the technique of scrapping the sides of the processor periodically as you blend the ingredients.

4. 4

   Then add the walnuts and blend again until smooth.

5. 5

   Scrap out the blended ingredients into a bowl and slowly drizzle in the amount of Olive Oil to give it the consistency you like.

6. 6

   I use about 3-5 table spoons.

7. 7

   Drain the Farfalle pasta when its al dente but reserve a 1/4 cup of the pasta water for the saute pan.

8. 8

   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.

9. 9

   Remove from the heat and add the arugula pesto into the pan and toss again.

* Per serving · 4 servings · Values may vary.