This is a quick and easy dish suitable for vegans, vegetarians, and days when you just don't feel like eating meat.
For two people you need:
2 ripe avocados
2 spring onions
1-2 cloves of garlic
a handful of walnuts or pine nuts (or both)
the juice of one lemon
salt and pepper
pasta of your choice
1. Toast the nuts. You can do this in a pan or in the oven. I recommend oven for walnuts and pan for pine nuts. In the oven: lay out the nuts on an oven tray, and put them in an oven pre-heated to about 200*C for ten minutes, or until your kitchen starts to smell of nutty goodness. In the pan: use medium-high heat and make sure to stir and shake the pan more or less constantly so the nuts don't burn.
2. Finely chop spring onion and garlic, and fry them together in a bit of olive oil at medium heat.
3. Slice open your avocados, remove the pits and spoon the contents into a bowl. Like my guacamole, if the avocado is ripe enough you can simply mash it with a fork, though you're free to use a food processor if you'd like it smoother. Add lemon juice, a bit of olive oil (a tbs or so) and salt and pepper to taste. Finally, mix in the garlic and spring onions.
4. Cook pasta for two people according to the instructions on the pack. I prefer spaghetti or linguine for this particular dish, but feel free to choose something else if you like.
5. Mix the pasta with the sauce in a large bowl. Chop the nuts (if using walnuts; pine nuts can be used whole) and sprinkle on top.
If you'd like to make the dish less vegan, serve with grated parmesan or other hard cheese, and if you're deeply opposed to meatless meals, I'm sure some smoked bacon in place of (or addition to) the nuts would be very tasty.