Photo: Jennifer Martiné; Styling: Randy Mon
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Cook pasta according to package directions.

Step 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.

Step 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.

Step 4

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

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Ratings & Reviews


August 08, 2016
Needed a quick recipe that was fresh & yummy - this sure fit the bill!

Moosehollow7's Review

August 07, 2011

ppppppp's Review

June 10, 2011
I served this recipe at home and we all thought it was an intriguing mixture of flavors. It was so good that I took it to a potluck but noticed that it wasn't being eaten. When I tried it myself, it had no flavor. I took the leftovers home and reheated them in the microwave for lunch the next day. It was wonderful again. Bottom line: This recipe doesn't work at room temperature.

tara31's Review

May 28, 2011
We used fresh arugula from the garden and doubled the garlic. Absolutely delicious!

Meems1221's Review

July 26, 2010
Excellent for a main dish as well as a side salad and easy to make. I would definitely make this again. I would though put more raisin in as I like the sweet and salty taste of foods. Served grilled chicken with this and these two made a perfect meal..! Enjoy..!

13eco13's Review

June 26, 2010
WOW, this was one of the best meals I've ever made. I must admit it sounded a little strange at first, but it was absolutely delicious. My only complaint was that it was a little bit of a pain to make (I picked my own arugula from the garden rather than store-bought, plus toasting the walnuts, zesting the lemon, getting out the food processor, etc.) but it was SO worth it. Scrumptious!!!

rosielucchesini's Review

June 21, 2010
This was very tasty and quick for an easy, weeknight dinner. The arugula pesto is quite bitter on its own but the addition of the gorgonozola and golden raisins made for a lovely contrast. The only change I made to the recipe was to use walnut oil in the pesto vs olive oil. Delicious.