Arugula Pesto Pasta

I am so excited about this recipe - for 3 reasons:  1) It was tasty 2) It took 10 minutes to make 3) My kids gobbled it up.  For me, that is a home run!  The pesto doesn't require any oil, so it makes it the perfect light, summer dish. You will need:

3-4oz baby arugula (about 3 cups)
1 C packed fresh basil
2-3 cloves garlic, peeled and smashed
2 avocados, peeled with pit removed
Juice of 2 medium sized limes
1 tsp salt
1/2 tsp black pepper (optional)
1 C shredded parmesan cheese
1/2 C toasted almonds or pine nuts, toasted
1 pound pasta (I used linguine)

Cooked the pasta until al dente.  Place in a serving dish, but reserve about 1 C of the pasta water.  Meanwhile, place the arugula, basil, garlic, avocados, lime juice, salt and pepper (if using) in a food processor and mix until smooth.  Spoon the pesto over the hot pasta and toss to coat.  Add the cheese and nuts and toss again.  You can add some of the reserved pasta water to thin out the sauce to the desired consistency.  Enjoy!