Linguine with Avocado and Arugula Pesto

Ingredients

• 0.5 cup almonds toasted sliced (see Cook's Note)
• 2 medium avocados peeled halved seeded ( 12 ounces total)
• 3 ounces baby arugula leaves 
• 0.5 teaspoon pepper black freshly ground
• 1 cup basil leaves fresh packed
• 2 cloves garlic peeled smashed
• 1 teaspoon kosher salt 
• 3 tablespoons juice of lime fresh (from 2 large limes)
• 4 ounces parmesan grated
• 1 pound linguine pasta 

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot

Directions

1. Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
2. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
3. Bring a large pot of salted water to a boil over high heat.
4. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
5. Drain and reserve about 1 cup of the pasta water.
6. Place in a serving bowl.
7. Using a spoon, scoop out the flesh from the avocados and place in a food processor.
8. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
9. Pour the pesto over the pasta and toss together.
10. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.