Linguine With Avocado Pesto and Cherry Tomatoes | Oregonian Recipes

Ingredients

• 1 pound linguine, cooked al dente, reserving 1 cup of pasta water
• 2 ripe avocados, seeded and peeled
• 1 cup baby arugula leaves
• 1 cup baby spinach leaves
• 1 cup fresh basil leaves, packed
• 1/4 cup toasted pumpkin seeds
• 1/4 cup toasted cashews
• 2 cloves garlic, peeled and smashed
• 3 tablespoons lemon juice
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 2 teaspoons freshly ground black pepper
• 1 cup grated Parmesan cheese
• 1 cup halved cherry tomatoes
• 2 tablespoons julienned basil leaves, for serving