Linguine with Avocado and Arugula Pesto

Save Recipe
  • Level: Easy
  • Total: 17 min
  • Prep: 8 min
  • Cook: 9 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
Lemon Pesto Spaghetti
PREMIUM
9m Easy 100%
CLASS
Linguine con Vongole
PREMIUM
6m Easy 92%
CLASS
Linguine with Tuna Puttanesca
PREMIUM
28m Easy 99%
CLASS