Arugula Pesto Pasta with Ricotta and Bacon (Rachel Ray) Recipe - (4/5)

Ingredients

• 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