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

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Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

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.

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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.