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

Joanne Weir
Recipe by Cooking Light June 2002


Karry Hosford

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

356 calories; calories from fat 37%; fat 14.6g; saturated fat 3.5g; mono fat 6.4g; poly fat 2.5g; protein 14.1g; carbohydrates 44.9g; fiber 3.2g; cholesterol 10mg; iron 3mg; sodium 685mg; calcium 212mg.