Ingredients
4 cups uncooked whole wheat bow tie pasta1 cup fresh arugula1/2 cup packed fresh parsley sprigs1/2 cup loosely packed basil leaves1/4 cup grated Parmesan cheese1/2 teaspoon salt1/8 teaspoon crushed red pepper flakes1/4 cup chopped walnuts1/3 cup olive oil1 plum tomato, seeded and chopped
Preparation
Cook pasta according to package directions.
Meanwhile, place the arugula, parsley, basil, cheese, salt and pepper flakes in a food processor; cover and pulse until chopped. Add walnuts; cover and process until blended. While processing, gradually add oil in a steady stream.
Drain pasta, reserving 3 tablespoons cooking water. In a large bowl, toss pasta with pesto, tomato and reserved water.
