Arugula Pesto Pasta With Ricotta And Bacon

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
586
FAT
117%
CHOL
37%
SOD
59%

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Ingredients for 6 servings

8 cups arugula (about 6 ounces)

1 cup basil leaves

1/2 cup each pine nuts and grated parmesan cheese

2 cloves garlic

1 1/2 teaspoons salt

2/3 cup extra-virgin olive oil

1/2 pound trimmed asparagus

1 pound pasta (such as campanelle or farfalle)

Fresh ricotta cheese

Crumbled crisp-cooked bacon

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