Pasta with Basil, Arugula, and Walnut Pesto

Ingredients

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

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