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.

Yield:

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

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)

Preparation

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.

Note:

Joanne Weir,

June 2002