Serves 4.

1 ripe Haas avocado, peeled and quartered

1 cup combined arugula and basil leaves, loosely packed

2 cloves garlic, cut in half

Salt to taste

2 tbls. olive oil, add more if purée is too thick

Juice of 1/2 small lemon or lime (about 1-1/2 tbls.)

Freshly ground black pepper

1/2 lb. cooked pasta of your choice

1/3 cup toasted sliced almonds, pine nuts or walnuts

1/3 cup grated Parmesan cheese

1/2 cup grape tomato halves, optional

1/2 lb. cooked pasta of your choice

1. Place avocado, arugula and basil leaves, garlic and salt in food processor. Blend until chopped.

2. Add olive oil and lemon or lime juice. Process until pureed. Season with freshly ground black pepper. Taste for seasoning and add more salt, lemon juice or oil if necessary. Set aside while you boil the pasta.

3. After pasta is cooked and drained, spoon desired amount of arugula pesto into pasta. Stir to combine. Add sliced grape tomato halves if desired.

4. Garnish with toasted nuts and grated Parmesan cheese.