This is no ordinary pasta. Classic basil pesto is enhanced with peppery, smoky arugula, earthy walnuts and the freshness of parsley.
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)
How to Make It
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.