8 ounces quinoa veggie curls pasta
1 medium avocado, halved, peeled, and seeded
1 1/2 cups baby arugula leaves
1/2 packed cup fresh basil leaves
2 tablespoons fresh lime juice (from 1 lime)
1 clove garlic, peeled and smashed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium tomato, diced
1/2 cup sliced almonds, toasted (optional)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
Using a spoon, scoop out the flesh from the avocado and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
Pour the pesto over the pasta and toss together. Add the tomatoes and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.