Linguine with Avocado and Arugula Pesto

Wednesday is starting to become a day I really look forward to. 
Being the middle of the week and I love writing my “trendsday” posts.
Last night I decided to try something new to cook, a healthy pesto pasta!
I say healthy yet I indulge in bread and oil… sooo I cant speak for myself on that one.
I thought this dish was easy to make, simple, and like I said, “different.”
Its nothing that will make you go WOW… but I thought it turned out to be pretty good.
1 pound linguine pasta
2 medium avocados, halved, peeled, and seeded
3 cups baby arugula leaves
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice
2 cloves of garlic, peeled and smashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan
1/2 cup sliced almonds, toasted


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.

Easy way to smash garlic

placing a wooden spoon over pot of water, it will never boil over

pesto complete.

almonds before toast

almonds after toast


Dinner for two!

Can never forget the bread and wine for pasta night!
My oil addiction…

Party fowl… burn

My Lucy!