Pasta with Basil, Arugula, and Walnut Pesto

This is no ordinary pesto. The classic basil version is enhanced with peppery, smoky arugula and the freshness of parsley.

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

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)

Preparation

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.

Nutritional Information

Calories:

356 (37% from fat)

Fat:

14.6g (sat 3.5g,mono 6.4g,poly 2.5g)

Protein:

14.1g

Carbohydrate:

44.9g

Fiber:

3.2g

Cholesterol:

10mg

Iron:

3mg

Sodium:

685mg

Calcium:

212mg