Pesto is recognized around the world, bridging across cultures and spanning history. This dish adds a unique twist on the classic, Italian staple by complementing it with a Golden State icon – California Avocados.
Linguine with California Avocado Pesto and Cherry Tomatoes
|1||lb.||linguine, cooked al dente, reserving 1 cup of pasta water|
|2||ripe, Fresh California Avocados, seeded and peeled|
|1||cup||baby arugula leaves|
|1||cup||baby spinach leaves|
|1||cup||basil leaves, packed|
|1/4||cup||pepitas (roasted pumpkin seeds)|
|2||cloves garlic, peeled and smashed|
|3||Tbsp.||fresh lemon juice|
|3||Tbsp.||extra virgin olive oil|
|2||tsp.||freshly ground black pepper|
|1||cup||grated Parmesan cheese|
|1||cup||cherry tomatoes, halved|
|2||Tbsp.||julienned basil leaves, for serving|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Place cooked linguine and reserved pasta water to the side.
- 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.
- Once the pesto is smooth, add the grated parmesan and pulse a few more times to combine.
- Place the pasta in a large serving bowl and top with the California Avocado Pesto.
- Toss the pasta together with the pesto until coated.
- Add the halved cherry tomatoes
- 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.
- 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.