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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 37%
  • Fat: 14.6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 2.5g
  • Protein: 14.1g
  • Carbohydrate: 44.9g
  • Fiber: 3.2g
  • Cholesterol: 10mg
  • Iron: 3mg
  • Sodium: 685mg
  • Calcium: 212mg

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

  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.
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