Pasta with Basil, Arugula, and Walnut Pesto

8 Reviews
ADD YOUR REVIEW
Karry Hosford
Yield
6 servings (serving size: 1 1/3 cups)
By Joanne Weir
June 2002
RECIPE BY Cooking Light

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

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)

Nutritional Information

  • Calories 356
  • Caloriesfromfat 37%
  • Fat 14.6g
  • Satfat 3.5g
  • Monofat 6.4g
  • Polyfat 2.5g
  • Protein 14.1g
  • Carbohydrate 44.9g
  • Fiber 3.2g
  • Cholesterol 10mg
  • Iron 3mg
  • Sodium 685mg
  • Calcium 212mg

How to Make It

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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Ratings & Reviews

mandofan's Review

tara31
November 15, 2012
Very good, though I suggest using a bit less garlic. Three reasonable size cloves is plenty.

rstarrlemaitre's Review

CindyH
June 15, 2012
I'd use less garlic (or smaller cloves!) next time, since the peppery-ness of the arugula already provides enough of a bite. Super creamy though over pasta, between the oil and broth, and a delicious way to use fresh basil. Paired with white wine. Would add some fresh tomatoes next time to brighten it up a bit.

CindyH's Review

MonaCHS
July 14, 2011
Such an easy easy recipe to make...just minutes and a wonderful pesto to top hot linguine. My youngest is a vegetarian and LOVED this. The leftovers did not last. The garlic is raw and even minced, it provides a bite to the pesto. I may try roasting some next time although that would add time to something so quick and tasty to make. I followed the recipe as is as I LOVE LOVE arugula!

KimS65's Review

bothpaninis
January 10, 2011
My whole family really liked this recipe. Instead of 2 cups each of basil and arugula, I used 3 cups basil and 1 arugula. Next time I make it, I will probably cut the garlic a bit.

tara31's Review

mandofan
June 26, 2010
Made as directed but added a couple more cloves of garlic and served over angel hair pasta. Great way to use fresh basil and arugula from the garden!

MonaCHS's Review

KimS65
April 25, 2010
Great recipe!! I made it for a barbecue yesterday and it was a hit! I added slivers of sun-dried tomatoes to it, which complimented it perfectly. I would suggest a little extra salt.

bothpaninis's Review

rstarrlemaitre
March 28, 2010
Good solid recipe. I will add some thinly sliced sun dried tomatoes next time and maybe some white beans.

peretimi's Review

peretimi
February 19, 2009
I adore this pesto. I have made it as is, and also have substituted baby spinach for the arugula (because my husband doesn't like arugula). Both ways are delicious. Super easy and comforting.