Pasta With Basil, Arugula, And Walnut Pesto

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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)

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