Linguine With Arugula Pesto

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12 ounces uncooked linguine

1 tablespoon pine nuts, toasted

1 garlic clove, crushed

2 cups loosely packed arugula

2 cups loosely packed basil leaves

2 tablespoons extra-virgin olive oil

2 teaspoons fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon black pepper

6 tablespoons grated fresh pecorino Romano cheese

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