Linguine with Avocado and Arugula Pesto
I enjoy Italian food from time to time, but it isn’t something I necessarily crave, ever. I’m more of a sugary-sweets and Mexican food kind of gal.
That being said, while watching Food Network this past Monday, I had a sudden urge for Italian. Something light, easy, and fresh. Linguine with Avocado and Arugula Pesto.
Whenever I want to make an Italian dish I go to the one and only, Giada. All of her recipes are simple, straightforward, and delicious.
It’s a great summer pasta dish that you can eat warm or cold, day or night. You can add grilled shrimp or chicken to make it a complete meal and serve alongside a simple arugula salad!
Linguine with Avocado and Arugula Pesto recipe slighty adapted from Giada de Laurentiis:
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)
3 cloves garlic, peeled and smashed
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan (The original recipe called for 1 cup, but I wanted it to be light)
1/3 cup sliced almonds, toasted
- 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.
Serving Size: 1
Servings per Recipe: 8
Fat: 9.8 g (Saturated 1.9 g)
Cholesterol: 5 mg
Carbohydrate: 47 g
Fiber: 5 g
Protein: 11.1 g
**Note: I calculated nutritional facts using a feature on Daily Burn.