Fusilli with Basil, Tomatoes and Avocado Sauce

One of the cool things about my Runners World subscription is that there are often recipes that are simple to make and taste good. The August 2014 addition featured a dish called "Fusilli with Basil, Tomatoes and Avocado Sauce". This is my attempt at it.

Ingredients:
1/2 - Box of Fusilli Pasta
2 - Cups of Cherry Tomatoes, halved
1/4 - Tsp Salt
1 - Tbsp extra-virgin olive oil
1/2 - Cup packed Fresh Basil leaves, chopped
2 - Avocados, halved and pitted
3 - Large Cloves of Garlic, chopped
1/4 - Cup lemon juice
1/2 - Cup grated Parmesan cheese
1/4 - Tsp Pepper

Directions:
Bring a large pot of water to boil and cook pasta until tender. Remove from heat and reserve 1 cup of the cooking water. Drain pasta, cover and set aside.

In a large bowl, add tomatoes and sprinkle then with salt.

Add basil and oil, toss to coat then set a side.

Scoop the avocado into the empty pasta pot and mash with a potato masher. The avocado should be ripe or it won't mash very well (that's what happened to me...)

Add garlic, lemon juice, pepper and stir in the pasta water until you create a light sauce. Careful as you don't want it to be too runny. I think I only ended up using about 1/4 - 1/2 a cup of the pasta water.

Add in the tomato basil mixture.

Add pasta and mix everything together

Scoop onto a plate and top with Cheese.

Because my kids have a habit of not liking something new just because it's new, I cooked up some chicken breasts to go with it for my dinner,

The funny thing is that the kids liked this salad (I was really surprised!)