Linguine with Spring Herb Pesto and Wilted Greens

In a blender or food processor, combine the parsley with the basil, mint, tarragon, sherry vinegar and 1/3 cup of olive oil. Blend until a coarse puree forms. Scrape the pesto into a bowl and season with salt and pepper.

Cook the linguine in a large pot of boiling salted water, stirring, until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the linguine and transfer it to a large, warmed pasta bowl.

Return the pasta pot to moderately high heat. Add the remaining 2 tablespoons of olive oil and the frisée, season with salt and pepper and cook, stirring, until barely wilted, about 30 seconds. Add the frisée to the linguine along with 3 tablespoons of the reserved pasta cooking water. Using tongs, toss the pasta to evenly distribute the frisée. Add the pesto, season with salt and pepper and toss well. Add the remaining 1 tablespoon of pasta cooking water if the pasta seems dry. Sprinkle with the Parmesan, toss again and serve at once.