Recently I saw a recipe by Giada for Linguine with Avocado and Arugula Pesto. YUM. I have yet to make it, but I thought I would share it and see if anyone had any thoughts or maybe had even made it before. A great vegetarian dish, or if you served this with grilled chicken breasts you would have a complete tasty and healthy meal.
1 pound linguine pasta
2 medium avocados
3 cups baby arugula leaves
1 packed cup fresh basil leaves
3 T fresh lime juice (2 large limes)
2 garlic cloves, peeled and smashed
1 t kosher salt
1/2 t freshly ground black pepper
1 cup grated Parmasan
1/2 cup sliced almonds, toasted (see Cook's Note)
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, reserving 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.
My note: I will probably add 1/2 t crushed red pepper flakes to give it a little heat.
Now to end with some food porn. Not a great activity to look up when craving your mid-afternoon snack. I torture myself sometimes when looking up recipes on Pinterest.