Arugula-Walnut Pesto Farfalle

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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Nutrient	Quantity
Total fats	56.6195 g
Protein	70.4468 g
Carbohydrates	67.3767 g
Energy	1041.3057 kCal
Fatty acids, total saturated 18:3 undifferentiated	5.7531 g
Water	281.8115 g
Aspartic acid	0.0289 g
Calcium, Ca	455.1647 mg
Lutein + zeaxanthin	3.2905 g
Fiber, total dietary	3.5348 g
Carotene, beta	1.995 g
Niacin	4.7185 mg
Vitamin A, RAE	102.1552 g
Arginine	0.0287 g
Riboflavin	0.6733 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.218 g
Glutamic acid	0.0423 g
Sodium, Na	241.9375 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1059 g
Total lipid (fat)	56.6195 g
Manganese, Mn	0.3985 mg
Fructose	0.0013 g
Proline	0.0123 g
Fatty acids, total saturated 16:0	4.2342 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	231.4265 mg
Sugars, total	48.878 g
Serine	0.0105 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.2257 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.7287 mg
Selenium, Se	58.3292 g
Ash	5.5391 g
Fatty acids, total saturated 18:1 undifferentiated	12.3671 g
Pantothenic acid	0.1488 mg
Phenylalanine	0.0104 g
Copper, Cu	1.1698 mg
Betaine	0.0512 mg
Thiamin	0.4237 mg
Retinol	102 g
Methionine	0.0038 g
Iron, Fe	6.3648 mg
Carbohydrate, by difference	67.3767 g
Phosphorus, P	714.286 mg
Folate, total	53.7002 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	0.115 g
Alanine	0.0091 g
Cholesterol	170 mg
Valine	0.0155 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	29.0422 g
Glycine	0.011 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0103 g
Zinc, Zn	3.7201 mg
Isoleucine	0.0113 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	35.2042 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.0189 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	343.5277 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	53.7002 g
Tryptophan	0.0031 g
Vitamin C, total ascorbic acid	3.966 mg
Phytosterols	96.449 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0062 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	12.416 g
Fatty acids, total saturated	5.5277 g
Histidine	0.0057 g
Fatty acids, total monounsaturated	12.7456 g
Threonine	0.0081 g
Folate, food	53.7002 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	2.0264 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	98.9207 mg
Lysine	0.013 g
Potassium, K	1422.1342 mg
Cystine	0.0036 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	0.5 tablespoon	6.3325	1.405	0.0213
Extra virgin olive oil	3 tablespoons	302.6	0	1.7
Lemon zest	1 tablespoon	302.6	0	1.7
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
walnut	0.25 cup	481.78	0	54.5
golden raisin	0.5 cup	249.15	65.604	0.3795
farfalle pasta	12 ounces	302.6	0	1.7
baby arugula	2 cups	302.6	0	1.7
gorgonzola	0.75 cup	302.6	0	1.7