Arugula-Walnut Pesto Farfalle

• 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
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3/4 cup crumbled gorgonzola cheese
• 1/2 cup golden raisins

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.
4. Note: Nutritional analysis is per 1 1/2-cup serving.

pasta, baby arugula, lemon zest, garlic, toasted walnut pieces, olive oil, kosher salt, pepper, gorgonzola cheese, golden raisins

Taken from www.myrecipes.com/recipe/arugula-walnut-pesto-farfalle (may not work)