Arugula and Walnut Pesto with Whole Wheat Linguine

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 Parmesan cheese
1/3 cup fat-free, less-sodium chicken broth
1/2 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

Serves 6
Calories (with white pasta): 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

Review:
This was a great, light tasting summer dinner. It was much less oily than traditional pesto and the arugula had a nice peppery finish. I found it to be a tad salty and reduced the salt from the original Cooking Light Recipe. I also subbed fresh, whole wheat linguine.