Slice the avocados in half, remove the pits, and scoop the flesh into a blender. Add lime juice, garlic, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a large mixing bowl, combine the cooked pasta and avocado lime sauce. Toss until the pasta is well coated. If the sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.

Serve the pasta immediately, garnished with cherry tomatoes, fresh basil, and parmesan if desired.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Add a bit of lime juice before storing to prevent browning.

Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce.