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Arugula-Walnut Pesto Farfalle

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“From the June 2010 issue of Sunset Magazine. The first test run I prepared as indicated. The second time the arugula was replaced with watercress and the golden raisins with Turkish apricots. Other fruit options: standard raisins, deglet dates, medjoool dates. Nut substitution suggestions: almonds, pine nuts, hazelnuts, etc. Freshly made pasta would be fantastic!”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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