There’s not really an intelligent, self-respecting way to say this… so I’m just going to say it.
I’m in the midst a very heated, very significant Fantasy Football argument. As such, I’ve been unable to focus on much of anything today (other than big, spandex-clad dudes who chase balls around). Your husband or boyfriend can sympathize with me, I’m sure. But still, I feel the need to apologize.
I’m sorry. No snarky comments, today. No strange childhood story. I’ll make it up to you. I promise.
That said, I do have some pretty pictures and a damn fine recipe to share with you. Here, look:
See? I hope that makes up, at least a bit, for my juvenile preoccupations.
Seriously, though – this pasta is really good. Who would’ve thought? Avocado, arugula, and lime in a pesto pasta? That Giada is sneaky smart. This linguine is different, surprising, and bright green – all good things. Because of the avocado, the dish turns out super smooth, almost cream-sauce-esque. Delicious. Enjoy.
(Ok, now back to this childishness. Trade vetoed? Vetoed? What in the…)
Avocado & Arugula Pesto Linguine
Stolen from Giada De Laurentiis
- 1 pound linguine pasta, or similar
- 2 avocados, peeled, seed removed, and quartered
- 3 handfuls baby arugula
- 1 handful fresh basil leaves, plus extra for garnish
- 2 limes, juiced
- 2 cloves garlic, peeled
- 1 cup grated Parmigiano
- big pinch of salt
- a few grinds of black pepper
- 1 handful sliced, toasted almonds
- Bring large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until done but still firm ~8-10 minutes.
- Meanwhile, combine the remaining ingredients – less the almonds and cheese – in a large food processor. Pulse until smooth.
- Drain the pasta, but reserve about a cup of the cooking water. Toss the pasta with the pesto, cheese, and almonds, adding enough water to loosen the sauce.