It didn't last long enough for me to take photos. Maybe next time.
It's very simple and takes only as much time as you need to prepare the pasta.
Avocado Pasta with Lemon, Garlic, and Basil
Boil enough salted water for two servings of pasta. You could use spaghetti or pappardelle; I used small penne because I had an extra bag.
You also need:
2 tablespoons of olive oil
1/2 teaspoon of kosher or sea salt (or to taste)
1 to 3 garlic cloves (optional — I used one; if you love garlic, use three)Juice and zest of 1/2 of a lemon
1/4 cup packed basil leaves
1 ripe avocado
Ground pepper to taste (optional)
While the water is coming to a boil, blend the olive oil, salt, garlic, and lemon juice in a food processor (I use the "mini-prep" size). Then add the basil and blend until it's finely chopped. When the pasta is a few minutes from being done, cut the avocado in half, remove the pit (I press that half into my cutting board to loosen the pit), scoop out the flesh and blend it with the other ingredients until it's smooth and silky. Transfer the sauce to a medium-size bowl, add the hot, drained pasta, and combine. Divide into two bowls, season with ground pepper and lemon zest, and serve right away.
I doubt this would make attractive leftovers, not that there'll be any. We cleaned our bowls.
I'm going to tinker with the recipe next time. I'll probably add more garlic and basil, and a small amount of either toasted pignoli or walnuts for more texture.