Linguine with California Avocado Pesto and Cherry Tomatoes

1. Place cooked linguine and reserved pasta water to the side.
2. Add the halved avocados, baby arugula, baby spinach, basil leaves, pumpkin seeds, cashews, garlic, lemon juice, extra virgin olive oil, sea salt and pepper to a blender or food processor and then blend until smooth.
3. Once the pesto is smooth, add the grated parmesan and pulse a few more times to combine.
4. Place the pasta in a large serving bowl and top with the California Avocado Pesto.
5. Toss the pasta together with the pesto until coated.
6. Add the halved cherry tomatoes
7. A small amount of reserved pasta water can be added to the pasta, as needed, to create a loose, silky pesto that coats the linguine evenly.
8. Sprinkle pasta with the julienned basil leaves and serve.

Serving Suggestion: In addition to the julienned basil, you can top the dish with any remaining toasted pumpkin seeds or cashews for added texture.

Beverage Pairing: Pair the dish with a buttery Chardonnay to smooth the nutty profile of the pesto. However, grassy notes from a crisp glass of Sauvignon Blanc can also provide a refreshing aftertaste.