I've cooked a lot of amazing pastas of the past 20 years, but this was one of the best. The creaminess of the avocado, the tang of the basil and the strength of the goats cheese combine to make a robust pasta with an aftertaste that lasts for ages. Best cooked in autumn, when avocados are in their prime. Ready in 25mins.
If you can't locate any tubes of basil paste, then make your own by using a pestal & mortar to grind 1x bunch basil leaves, 1x pinch salt, enough canola oil to cover, and 1x teaspoon xanthan gum (or cornflour). As always, if using cornflour then be sure to premix with water and stir rapidly as to remove clumps.
This is one of the best pasta dishes I've ever had. The flavours are bold and rich, and balanced. I made this without parmesan and it wasn't lacking in any way, shape or form. Strongly recommended! - 05 Jun 2016