Lemony Avocado Pasta Sauce

A very quick, very simple, very delicious dinner. Imagine whacking guacamole on a pasta sauce and you've got the right idea. When blended, the avocado is very creamy and it -just- works. I found this recipe a while ago here, and have been meaning to cook it ever since. I modified it for my own ends (cooked the garlic rather than using it raw, and added chilli) but it's a pretty simple recipe so not much modification needed. You don't have to add cheese to this  (e.g. if you are vegan or worried about fat content)  but I love cheese so yeh that was always going to be done when I cooked this to be honest...

Serves 2

2 portions pasta (however much carb you can handle/is to your tastes)
1 ripe avocado
2 cloves garlic
Juice and rind of half a lemon
1 tablespoon fresh basil (optional)
1 chilli (optional)
salt and pepper

1. Put the pasta on to cook, and keep an eye on it whilst you make the sauce - if the pasta cooks first, just take if off the heat, drain and set to one side.

2. Meanwhile, fry garlic and chilli in oil (or even better, butter) for just a few minutes until the garlic is softened.

3. Whilst the garlic is frying, chop up the avocado and add to a blender (or bowl if you don't have a blender). I usually chop avocado by slicing it in half, slicing it into strips, removing the skin and then chopping into smaller squares (see pictures).

4.  Add the cooked chilli and garlic, the lemon juice, and chop the fresh basil and add, plus a generous pinch of salt and some black pepper.

4. Blend the ingredients together or mash if you don't have a blender.

5. By now the pasta should have cooked. Drain it, add the avocado sauce plus the lemon rind, and stir thoroughly to mix.

6. Serve immediately, seasoning to taste with some more salt and black pepper, and add cheese if desired.