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Karry Hosford Photo by: Karry Hosford

Pasta with Basil, Arugula, and Walnut Pesto

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

Cooking Light JUNE 2002

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

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.

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
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Pasta with Basil, Arugula, and Walnut Pesto recipe

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