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Pasta with Basil, Arugula, and Walnut Pesto

Pasta with Basil, Arugula, and Walnut Pesto
Photo by Karry Hosford

Ingredients

  • ½ teaspoon freshly ground black pepper
  • ¾ cup (3 ounces) grated Parmigiano-Reggiano cheese
  • 4 garlic cloves, peeled
  • 2 cups basil leaves
  • 1/3 cup fat-free, less-sodium chicken broth
  • 8 cups hot cooked linguine (about 1 pound uncooked pasta)
  • 2 cups arugula leaves
  • + 4 more ingredients
    • ¼ cup fresh flat-leaf parsley leaves
    • 3 tablespoons walnuts
    • 3 tablespoons olive oil
    • ¾ teaspoon salt

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.

View full recipe at My Recipes

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