Prep: 1. Bring water for pasta to a boil. 2. Zest and juice lemon. 3. Seed and peel avocados. Reserve 1 pit if planning to store leftovers. Make: 1. Cook pasta according to package instructions. (when done, drain and return to pot) 2. In a food processor, combine the garlic and basil and pulse to mince. 3. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. 4. Add more water if sauce is too thick and season with salt and pepper to taste. 5. Add the avocado sauce to the pasta and stir until combined. 6. Top with lemon zest, pepper, and fresh basil leaves, if desired.
If you don't have a food processor simply mince the garlic and basil by hand, and combine the sauce ingredients using a potato masher or wooden spoon. The result won't be as creamy, but it will still be delicious. This is not a great dish for leftovers since the avocados oxidize quickly, but if you do need to store some reserve one of the avocado pits and add it to your airtight container to help this keep better.