Avocado and Arugula Pesto
If you like pesto, you need to try this recipe. Avocado is used instead of olive oil, which makes this pesto much healthier than normal pesto recipes. I really love this stuff, and the pesto would be good as a dip or just straight off the spoon:) My husband even liked it... Hope you enjoy!
Linguine with Avocado and Arugula Pesto
Ingredients
1 lb. linguine pasta
2 medium avocados, halved
3 c. baby arugula leaves
1 c. packed fresh basil leaves
3 tbsp. fresh lime juice (about 2 limes)
2 cloves garlic, peeled and smashed
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. grated Parmesan
1/2 cup sliced almonds, toasted (I didn't use these)
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. (*Make sure to reserve this water b/c you will need it*) 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 toss together until coated, adding the pasta water, as needed, to loosen the sauce. Add almonds if desired.
*I sauteed some chicken in garlic-infused olive oil to serve on top of the pasta.
from Giada De Laurentiis on The Food Network
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