I do not often propose dishes based on avocado because it is a food that I consider unsustainable, despite having many properties and is a useful ally in a vegan diet (it is an easy binder, spreads and can be used similar to butter).
Rich in "healthy" fats, it has many vitamins (A, D, E and K), it helps the assimilation of carotene and is a regulator of the pressure although it has not a few calories!
But unfortunately it often comes from too far away and from crops that are not really eco-friendly ...
However, every now and then I make an exception to my rule and I allow myself this succulent dish.
To make this pasta you will need very little time. In ten minutes the avocado pesto will be ready ... just the time to cook pasta and yum : 9
Put plenty of salted water to boil. Peel the avocado, remove it from the bone, cut it into cubes and place it in a bowl with lemon juice and minced garlic.
Helping with a fork, reduce the avocado to a cream. Salt slightly. Throw the pasta. Meanwhile, grate the carrot and place it in a bowl with a few drops of lemon juice.
Drain the pasta, season with the avocado cream and serve with the grated carrot on top and some sunflower seeds.