Linguine with Avocado and Arugula Pesto

By gapboy1379-2

Courtesy of Giada

Ingredients

• 2 medium avocados (about 12 ounces total), halved, peeled and seeded
• 3 cups (3 ounces) baby arugula leaves
• 1 packed cup fresh basil leaves (about 1 ounce)
• 3 tablespoons fresh lime juice (from 2 large limes)
• 2 cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (4 ounces) grated Parmesan cheese
• 1/2 cup sliced almonds, toasted (see note)

Details

Servings 6
Adapted from today.msnbc.msn.com

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

To make the pesto, use a spoon to scoop out the flesh from the avocados and place the avocado in a food processor. Add the arugula, basil, lime juice, garlic, salt and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.