Linguine With Spring Herb Pesto And Wilted Greens

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1 packed cup flat-leaf parsley leaves

1 packed cup basil leaves

1 tablespoon mint leaves

1 tablespoon tarragon

1 tablespoon sherry vinegar

1/3 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

3/4 pound dried linguine

1/2 pound frisée, baby chicory or baby beet greens, torn into bite-size pieces

1/2 cup freshly grated Parmesan cheese

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