Brie Mac and Cheese with Arugula Walnut Fig Pesto

Ingredients

• 8-ounces rotini pasta, prepared “al dente”, drained (reserve 1 cup of the pasta cooking water), set aside
• 2 Tablespoons unsalted butter
• 1/4 cup minced onion
• 1 Tablespoon flour
• 1-1/2 cups half and half, warmed on stovetop or in microwave
• 6 ounces Brie cheese, rind removed and chopped into small pieces
• 1/2 cup freshly grated Pecorino cheese
• 4 ounces Prosciutto di Parma, diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 Ritz crackers, crushed
• 1/2 cup extra virgin olive oil
• 2 garlic cloves,peeled and smashed
• 2 cups firmly packed arugula, washed and stems removed
• 1/4 cup finely chopped walnuts, lightly toasted
• 1/4 cup freshly grated Parmesan cheese
• 1-1/2 tablespoons fig spread or fig preserves
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon freshly groung pepper
• 1 small red apple, washed, cored and cut into quarters