Linguine with Avocado and Arugula Pesto

Total Time:
17 min
Prep:
8 min
Cook:
9 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound linguine pasta
  • 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
  • 3 cups baby arugula leaves (3 ounces)
  • 1 packed cup fresh basil leaves
  • 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 grated Parmesan (4 ounces)
  • 1/2 cup sliced almonds, toasted (see Cook's Note)
Directions
  • Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

  • 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, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

  • Using a spoon, scoop out the flesh from the avocados and place 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.


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