Arugula-Walnut Pesto Farfalle

• 12 ounces farfalle pasta
• 2 cups baby arugula or 2 cups watercress
• 1 tablespoon lemon zest
• 12 tablespoon minced garlic (reduced from 1 tablespoon)
• 14 cup toasted walnut pieces, plus 3/4 cup toasted walnuts pieces (read recipe intro)
• 3 tablespoons extra virgin olive oil
• 14 teaspoon salt, to taste (reduced from 1/2 teaspoon)
• 14 teaspoon cracked black pepper
• 34 cup gorgonzola, crumbled
• 12 cup golden raisin (or other dried fruit-read recipe intro)

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.

pasta, baby arugula, lemon zest, garlic, walnuts, extra virgin olive oil, salt, cracked black pepper, gorgonzola, golden raisin

Taken from www.food.com/recipe/arugula-walnut-pesto-farfalle-460144 (may not work)