Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well. Return to pan.
Add the pesto, avocado and half the basil to the pasta and gently toss to combine.
Divide evenly among serving plates. Sprinkle with remaining basil and serve immediately.
Basil or chilli pesto can be used as an alternative to the sun-dried tomato. Top with shavings of parmesan instead of the basil.
Serving Size 4
Servings 0