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
Directions
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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.
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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.
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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.