Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
farfalle pasta	12	ounces		302.6	0.0	67.32	1.7
baby arugula	2	cups		302.6	0.0	67.32	1.7
lemon zest	1	tablespoon		302.6	0.0	67.32	1.7
garlic	1/2	tablespoon	minced	6.3325	1.405	0.2703	0.0213
walnut	1/4	cup	toasted toasted	481.78	0.0	0.0	54.5
extra virgin olive oil	3	tablespoons		302.6	0.0	67.32	1.7
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	cracked	1.4432	0.3677	0.0597	0.0187
gorgonzola	3/4	cup	crumbled	302.6	0.0	67.32	1.7
golden raisin	1/2	cup		249.15	65.604	2.7968	0.3795

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.