Creamy Avocado Pesto Pasta

In a medium pot over medium-high heat, cook the [pasta of your choice] according to the directions on the package.

While the [pasta of your choice] cooks, add the pistachios (1 cup) to the bowl of a food processor or high-powered blender and pulse until the nuts are broken down.

Add the very ripe avocados (2 large), fresh basil leaves (2 ounces), cloves (4 garlic), cumin (1 teaspoon) to the bowl of the processor and wiz it on high. While the pesto is forming, slowly add the olive oil (0.125 cup) to the mix. Stop and scrape down the sides and taste. Add any [salt and pepper] at this time.

Drain your [pasta of your choice], reserving pasta water (1 cup). Add the [pasta of your choice] and pesto in a large mixing bowl and toss around. Use the pasta water (1 cup) to thin out the pesto and a drizzle of lemon (0.25 fresh) juice, a little more [salt and pepper] to top it off.