1-First off, start by toasting the pine nuts in a skillet over low heat for about 5 to 6 minutes until they turn golden and fragrant, stirring frequently to keep them from burning. It’s that nutty aroma that really sets the stage for the rest of the dish.

2-Next, combine the basil, avocado, pecorino romano cheese, lemon juice, toasted pine nuts, and garlic in a food processor. Add a pinch of salt, pepper, and crushed red pepper flakes, then pulse until the mixture forms small crumbs. With the processor running, slowly stream in the olive oil, starting with ½ cup, and add more if needed to get the right consistency. Taste it and tweak the salt if it needs a little boost that’s my favorite part, making it just right.

3-While that’s blending, bring a large pot of salted water to a boil and cook the bucatini pasta according to the package instructions. Don’t forget to reserve 1 cup of that starchy pasta water before draining it’s a game-changer for the sauce. Drain the pasta and pop it back into the pot while it’s still hot, then add the avocado pesto and toss everything together so every strand gets coated nicely.

4-Stir in a bit more pecorino romano cheese, fresh basil leaves, and crushed red pepper flakes for extra zing. Serve it up right away with lemon wedges for a fresh spritz. Prep time is around 30 minutes, cook time about 15 minutes, so the whole thing wraps up in roughly 45 minutes perfect for those busy weeknights when time is tight.