2 medium size ripe avocados, pitted and removed from skins
1 clove garlic
½ lemon, juiced
½ cup milk
¾ cup gouda cheese, finely shredded or grated
¼ cup fresh basil, chopped
Salt and pepper to taste
Cook pasta according to package directions. Reserve a large coffee cup of the pasta water before draining. (Note that the pasta does not continue to cook in the sauce, so cook until desired doneness.)
While the pasta is cooking, make the sauce by placing the avocado, garlic and lemon juice into a food processor. Process until smooth. Make sure there are no longer any chunks of avocado, and then add the milk and process again until smooth. Add in the basil, cheese and a pinch of salt and pepper. Process until smooth and creamy.
When pasta is done, drain in a strainer and place the pasta into a large serving bowl. If needed, add a little of the reserved pasta water to thin the sauce a bit. Pour on the sauce and toss until fully combined. Garnish with fresh basil, crushed red pepper flakes, toasted pine nuts, and/or ground pepper.
