Bring a large pot of water to a boil and generously season it with salt. Cook the pasta according to the package directions until al dente, then reserve about 1 cup of pasta water and drain the pasta.

Add the avocados, basil, toasted pine nuts, garlic, lemon juice, olive oil, parmesan cheese, salt, and black pepper to a food processor or blender. Starting with ½ cup pasta water, blend until smooth, adding a little pasta water at a time to loosen the sauce to a creamy consistency.

Transfer the avocado pesto sauce to a large pot over medium-low heat and gently warm the sauce. (The sauce should just be warmed through without cooking it so you don’t lose the beautiful green color!) Add the cooked pasta and stir well to combine. Taste and adjust with more salt and pepper if desired.

Transfer pasta to serving plates then garnish with toasted panko bread crumbs and freshly grated parmesan cheese.