Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 98 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 55.2mg||17 %|
|Sodium 116.3mg||4 %|
|Potassium 190.7mg||5 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 43g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 308
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