AVOCADO PESTO

Ever since I saw this recipe on an episode of Giada at Home, I couldn’t wait to try it. This dish is one of those things I can’t believe I didn’t think of myself. Pasta coated in an avocado based pesto? It’s a no brainer!

The best part about this recipe is that it is so incredibly simple, yet so flavorful. Avocado adds a rich creaminess, arugula adds a spicy touch of pepper,  lime juice adds a tart burst, almonds add a lovely crunch, and parmesan adds the perfect amount of saltiness. To top all of that off…it takes less than 30 minutes to make. And you will most likely lick your plate clean. (I did)

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Linguine with Avocado and Arugula Pesto
by Giada de Laurentiis 

Ingredients
serves 4 to 6 

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)
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Directions
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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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bright and creamy avocado pesto ready to go on the pasta

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