Linguine With Avocado And Arugula Pesto Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
• Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
• Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
• Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

Steps:

• Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the pasta water. Let the pasta cool for 5 minutes, then toss with 2 tablespoons of oil.
• Make the sauce: Put the arugula, avocado, garlic, lemon juice, nutritional yeast, 1 teaspoon salt, the remaining 1/4 cup oil and 1/4 cup of the pasta water in the carafe of a blender and process until smooth, adding a little more pasta water if needed to get the blades going.
• Pour the sauce over the pasta and toss to coat. Divide the pasta between bowls and garnish with plenty of pepper, a sprinkle of red pepper flakes and a drizzle of olive oil.