Linguine with Avocado and Arugula Pesto

In with August, out with July. And what a July it was! For us it entailed Holiday celebrations, kids home visiting, kids’ friends here visiting, packing, trips, boating, swimming, gazing at sunrises and sunsets, jet-skiing, kayaking, playing tennis, backyard badminton, critters in the yard (minks, muskrats, foxes), ducks, blue herons, seagulls, bald eagles, sandhill cranes, dinners on the porch, MLB baseball (Go Cards!!)… and so, so much more. I love summer! It’s my very favorite time of year. It’s too short of a season in Wisconsin, so when it’s here, I’m going to wallow in it.

I will say though…. I do realize I’m waaay overdue for posting more fantastic summer recipes. I’d like to start by sharing this amazing avocado and arugula pesto. The recipe is from Giada and is…in my mind, the perfect simple summer pasta. The avocado adds a creaminess, while the arugula gives it just a hint of a bite. The basil keeps it tasting like summer and the lime juice keeps it so bright and fresh. My meat-loving son, Brian suggested that this would also be great if you added in some grilled chicken pieces. I agree and may try that next time. It’s also delicious served on its own or as a side to grilled shrimp, chicken or fish. Whatever you do, I’m here to tell you… “you’re gonna love it!”

Before we get started, here’s a bit of our July…

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Now let’s get down to it…!

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Linguine with Avocado and Arugula Pesto

Serves:

4 to 6 servings

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 (see Cook’s Note)

Directions

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

Recipe from Giada De Laurentiis