Bow tie pasta with spinach and avocado pesto with toasted slivered almonds

I made this recipe about a year ago and it came back to me while determining what to make for an easy friday night dinner before meeting friends out for drinks. I have been really into spinach lately, so I thought instead of using arugula leaves, I’d substitute with baby spinach. Once again I did not follow the recipe by measurements, only by taste. I love adding the toasted almonds because it really gives that extra flavor and crunch to a simple pasta dish.
1 pound linguine pasta
2 medium avocados, halved, peeled, and seeded
3 cups baby spinach 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 baby spinach, 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.