• Bring a large pot of salted water to a boil over high heat. Add the 1 pound linguine (or your choice of pasta) and cook according to package directions until al dente. Drain and reserve about ½ cup of the pasta water.

Avocado Pesto

• Place 2 small ripe avocados, 2 cups arugula, ½ cup fresh basil leaves, ¼ cup sliced almonds, juice of 1 lemon, 2 cloves garlic, ½ teaspoon sea salt and ¼ cup grated Parmesan in the bowl of a food processor (or in a blender). Process until totally smooth. If the mixture is too thick, you can add a tablespoon or two of water to loosen the mixture and help it process.
• Toss together cooked pasta and avocado pesto in the pasta pot or in a large serving dish. Add pasta water a tablespoon at a time, if needed, to help loosen the sauce.
• Serve pasta hot with a sprinkle of remaining ¼ cup sliced almonds and ¼ cup grated Parmesan if desired.