Pasta with Basil, Arugula, and Walnut Pesto

Pasta with Basil, Arugula, and Walnut Pesto

  • Servings: 2 large portions
  • Print

Adapted from here. Add cherry tomatoes and/or cooked onions for more interest.

Ingredients


  • 2 cups basil leaves
  • 2 cups arugula leaves
  • ¼ cup flat-leaf parsley leaves
  • 3 tbsp walnuts
  • 3 tbsp olive oil
  • 4 garlic cloves, peeled
  • ¾ cup (3 oz.) Parmigiano-Reggiano cheese
  • ⅓ cup chicken broth
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • 8 cups hot cooked linguine (about 1 lb uncooked pasta)

Instructions


  1. Place first 6 ingredients in a food processor; pulse 7 or 8 times or until mixture forms a smooth paste.
  2. Add cheese, broth, salt, and pepper; pulse until combined.
  3. Combine pesto and pasta in a large bowl, tossing to coat.

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