Step 1

Bring a large pot of water to a boil and cook pasta as directed.

Step 2

In a large skillet, warm one tablespoon of olive oil over medium heat. Add the cherry tomatoes then cover with a lid. Cook, jiggling skillet to roll them around every few minutes, until tomatoes begin to burst open. This shouldn't take more than 10 minutes.

Step 3

Meanwhile, prepare the avocado pesto by combining all of the ingredients in a small blender (such as a NutriBullet). Add 2 tablespoons of water and blend until smooth. Taste test to see if you prefer more basil, lemon juice, or salt and add as desired.

Step 4

Drain cooked pasta then return to the pot. Add the avocado pesto then stir until evenly coated. Serve warm with blistered tomatoes, and enjoy!