Linguine with Avocado, Arugula Pesto and Parmigiano Reggiano

This recipe is from the Food Network's Giada De Laurentiis. It is light and very flavorful.

Ingredients

1 pound linguine pasta

2 medium avocados (about 12 ounces total), halved, peeled and seeded

3 cups (3 ounces) baby arugula leaves

1 packed cup fresh basil leaves (about 1 ounce)

3 tablespoons fresh lime juice (from 2 large limes)

2 cloves garlic, peeled and smashed

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 cup (4 ounces) grated Parmigiano-Reggiano cheese

1/2 cup sliced almonds, toasted (see note)

HOW TO 

1. 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, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

2. To make the pesto, use a spoon to scoop out the flesh from the avocados and place the avocado in a food processor. Add the arugula, basil, lime juice, garlic, salt and pepper. Blend until smooth.

3. 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.

Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350-degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.