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FINELY chop arugula, salad mix, basil and parsley; add to medium bowl. Stir in salt (to prevent oxidation). Add ricotta cheese, Asiago cheese and garlic; stir well. Slowly stir in oil; season with pepper and additional salt, if needed.
PREPARE pasta according to package directions; drain. Place in serving bowl; add fresh herb pesto and toss gently to coat.
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