Ingredients:
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste (depending on how garlicky you like it)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional, I never use it)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I like angel hair or vermicelli)
Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain in a strainer, reserving some pasta water to add if sauce is too thick, and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings. Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately. I have found that if you save enough pasta water you can boil that and add it to the leftovers to reheat it, but it is better fresh.