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Avocado & Arugula Linguine

Posted By Chris On 11/13/12 @ 12:39 pm In Pasta | 3 Comments

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

Serves 4-6

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
  1. 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.
  2. Meanwhile, combine the remaining ingredients – less the almonds and cheese – in a large food processor. Pulse until smooth.
  3. 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.

Speaking of football, this will make your day:

Needed this one today:

Recipe from:

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