Cook the prosciutto in a frying pan until crisp, drain and chop.
Cook the pasta in a large pot of boiling water until just al dente. While the pasta is cooking, combine the avocado, lemon rind and juice, olive oil and salt and pepper in a large bowl. Mash with a fork to combine.
Add the drained hot pasta and toss to combine. Stir through the basil leaves and prosciutto and serve with shaved parmesan.