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)
Description
MyRecipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter