Pasta with Basil, Arugula, and Walnut Pesto

Karry Hosford
This is no ordinary pasta. Classic basil pesto is enhanced with peppery, smoky arugula, earthy walnuts and the freshness of parsley.


6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional 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


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)


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.


Joanne Weir,

June 2002