Pasta Con Palta (Creamy Avocado Pesto Pasta)

Fine sea salt

• 1 pound spaghetti or fettuccine
• 2 Hass avocados
• 1/2 cup/2 ounces walnut pieces
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon freshly ground black pepper, or more to taste

1. Bring a large pot of salted water to a boil over high. Cook the pasta according to package instructions until al dente.
2. While the pasta cooks, halve the avocados, discard the pits and transfer the flesh to the bowl of a food processor or blender. Add the walnuts, garlic and oil; process or blend until smooth, scraping the sides as needed. (Patience is key; keep blending until the mixture is fully creamy.)
3. As soon as the pasta is al dente, reserve 1 cup of the pasta cooking water. Drain the pasta then transfer to a large bowl. Using tongs or two large forks, toss vigorously with the avocado sauce, 1½ teaspoons salt, ½ teaspoon pepper and ½ cup of the reserved pasta water. If the sauce is too thick, toss with more reserved pasta cooking water until the sauce is creamy and glossy. Season to taste with salt and pepper, then serve immediately.