Linguine With Avocado And Arugula Pesto

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1 pound linguine pasta

2 medium avocados, halved, peeled, and seeded (about 12 ounces total)

3 cups baby arugula leaves (3 ounces)

1 packed cup fresh basil leaves

3 tablespoons fresh lime juice (from 2 large limes)

2 cloves garlic, peeled and smashed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup grated Parmesan (4 ounces)

1/2 cup sliced almonds, toasted (see Cook's Note)

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