RecipesMagazine

Linguine with Avocado and Arugula Pesto

Linguine with Avocado and Arugula Pesto
Linguine with Avocado and Arugula Pesto requires about 17 minutes from start to finish. This main course has 539 calories, 21g of protein, and 22g of fat per serving. This recipe serves 6. If you have garlic, basil leaves, baby arugula leaves, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

1
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
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AlmondsAlmonds
ToastToast
Equipment you will use
Baking SheetBaking Sheet
2
Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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OvenOven
3
Bring a large pot of salted water to a boil over high heat.
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WaterWater
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PotPot
4
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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PastaPasta
5
Drain and reserve about 1 cup of the pasta water.
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WaterWater
6
Place in a serving bowl.
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BowlBowl
7
Using a spoon, scoop out the flesh from the avocados and place in a food processor.
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AvocadoAvocado
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Food ProcessorFood Processor
8
Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
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Lime JuiceLime Juice
ArugulaArugula
GarlicGarlic
PepperPepper
BasilBasil
SaltSalt
9
Pour the pesto over the pasta and toss together.
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PastaPasta
PestoPesto
10
Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.
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WaterWater
AlmondsAlmonds
CheeseCheese
SauceSauce
DifficultyNormal
Ready In17 m.
Servings6
Health Score40
Dish TypesLunchMain CourseMain DishDinner
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