If you’re like me, then a grocery store is essentially your version of an amusement park. The fast track means you’ve somehow exercised enough restraint to pick up just 10 items or less and therefore you’re worthy of said checkout line, and the roller coaster adrenaline rush can really kick in anywhere (for me, it’s usually around the baking aisle (or maybe around the peanut butter. Or really any aisle? Honestly can we talk about those bulk bins though because they are majorly underrated, okay).

But also, if you’re like me, you may get a bit overeager at the grocery store and pick up a lot of things at one time with the intention of using them all swiftly throughout the week. But sometimes you really don’t feel like cooking that cauliflower you bought, or maybe picking up those tomatoes to make that homemade pico de gallo felt right at the time but is a tad too ambitious for your mood right now. I get it.

The other day I picked up an overzealous amount of avocados. Honestly, worse things have happened. But I will say, their overwhelming presence on my kitchen counter did give me the idea to make this summer pasta.

Let’s talk about the sauce first, because that’s where these avocados come into play. I used them to make an Avocado Cream Sauce, which is luscious and thick to say the least (there’s nothing worse than a watery sauce) but maintains a lot of brightness with the addition of fresh basil, lemon, and a bit of lemon zest. I did a simple seasoning of chili flakes, salt, pepper, and garlic. And to put it together? All you need is your blender.

This is probably one of my favorite pasta recipes I’ve developed, and if you’re familiar with my site, you know I have quite a few on here. But what I love about this dish the most is that the avocado cream sauce is light and refreshing, something you rarely find in cream sauces. It’s also extremely versatile – I like to use it on a tartine, as the base for a flatbread topped with arugula and roasted tomatoes, or even as a dip for crackers or chips. You can serve this pasta warm or chilled. I always garnish with cracked black pepper, maldon salt, and extra chili flakes. Take it a step further and drizzle with chili infused olive oil on top.