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1
Boil the water for the pasta. Remember to salt the water generously so that it tastes like the sea! Once the water is a rolling boil, tip your pasta in. I often use whole grain cellentani, which is basically the spiral macaroni. But use whatever pasta you have as this is just a blueprint. Because you don't finish the pasta in a cooking sauce, cook the pasta until your desired consistency for eating. In this dish, I usually follow the instructed time on the package.
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2
Open and pit your ripe avocado and scoop out the creamy green goodness into a bowl that is large enough for your pasta later. Mash the avocado (with a fork in my case) until smooth.
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3
Thinly slice the white and light green parts of your scallion. (You can reserve the dark green parts for stock another time.) Add these to your bowl with the mashed avocado. The hot pasta will wilt and slightly cook the scallions later.
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4
Sprinkle the salt, pepper, red pepper flakes (if using), and honey to the bowl. I find that honey cuts into the earthiness of the avocados. I sometimes add up to 1/2 a teaspoon of honey, but I suggest that you taste as you go along. Give everything a good mix so that the flavors are incorporated. Et voila, that's basically your sauce!
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5
2-3 minutes before your pasta is done, put your baby peas into the pot along with the pasta. The peas should be warmed through, fresh, sweet and not mushy. (I am a big fan of baby peas, so sometimes I add 100 grams.)
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6
Once the pasta is done, bring the pasta and the peas directly into the avocado sauce. Reserve 1/4 cup of the pasta water in case you need to thin your sauce out. Mix until all your pasta is coated in this lovely light green deliciousness. If your sauce looks a bit thick, thin it out with the pasta water one tablespoon at a time, mixing as you do so. I usually only need to use 1-2 tablespoons of the pasta water.
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7
Tear in the basil leaves and toss slightly. Enjoy!
