1 lb. linguine cooked al dente, reserving 1 cup of pasta water

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2 ripe, Fresh California Avocados, seeded and peeled

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1 cup baby arugula leaves

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1 cup baby spinach leaves

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1 cup basil leaves packed

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1/4 cup pepitas (roasted pumpkin seeds)

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1/4 cup Cashews toasted

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2 cloves garlic peeled and smashed

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3 Tbsp. fresh lemon juice

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3 Tbsp. extra virgin olive oil

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1 tsp. sea salt

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2 tsp. freshly ground black pepper

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1 cup grated Parmesan cheese

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1 cup cherry tomatoes halved

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2 Tbsp. julienned basil leaves for serving

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.