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Pasta with Basil, Arugula, and Walnut Pesto

Karry Hosford
Yield 6 servings (serving size: 1 1/3 cups)
This is no ordinary pasta. Classic basil pesto is enhanced with peppery, smoky arugula, earthy walnuts and the freshness of parsley.

Ingredients

  • 2 cups basil leaves
  • 2 cups arugula leaves
  • 1/4 cup fresh flat-leaf parsley leaves
  • 3 tablespoons walnuts
  • 3 tablespoons olive oil
  • 4 garlic cloves, peeled
  • 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese
  • 1/3 cup fat-free, less-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups hot cooked linguine (about 1 pound uncooked pasta)

Nutrition Information

  • calories 356
  • caloriesfromfat 37 %
  • fat 14.6 g
  • satfat 3.5 g
  • monofat 6.4 g
  • polyfat 2.5 g
  • protein 14.1 g
  • carbohydrate 44.9 g
  • fiber 3.2 g
  • cholesterol 10 mg
  • iron 3 mg
  • sodium 685 mg
  • calcium 212 mg

How to Make It

  1. Place first 6 ingredients in a food processor; pulse 7 or 8 times or until mixture forms a smooth paste. Add cheese, broth, salt, and pepper; pulse until combined. Combine pesto and pasta in a large bowl, tossing to coat.