Linguine with Almond and Avocado Sauce

  • Active Time 25m
  • Total Time 25m

Serves 6


  • 1/2 cup plus 2 tablespoons olive oil
  • 2 medium onions, diced
  • 2 cloves garlic, chopped
  • Salt
  • 1/2 cup shredded basil leaves
  • 1 cup unblanched almonds, roughly chopped
  • Flesh of 2 medium avocados, mashed
  • Freshly ground black pepper
  • Juice of 1 large lemon
  • 1 pound linguine


In a frying pan, heat 2 tablespoons of the olive oil and sauté the onions until translucent. Add the garlic and salt to taste. Cover the frying pan and cook gently until soft.

In a food processor, combine the onion mixture, basil, almonds, avocados and pepper. While the motor is running, slowly drizzle in the remaining 1/2 cup olive oil and the lemon juice. Process until the mixture reaches the desired consistency.

Cook the pasta in boiling salted water until al dente. Warm the sauce just prior to using and stir into the hot pasta.

Garnish with a few roughly chopped, unblanched almonds.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2783

nutrition information per serving

623 calories; 41g total fat; 0mg cholesterol; 139mg sodium; 58g carbohydrates; 10g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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