Delicious and healthy dinner in no time. The avocado gives the pesto a wonderful creamy texture and drastically reduces the amount of olive oil you need, making it a healthy alternative to traditional basil pesto. To make this dish strictly vegetarian, make sure that t the pecorino is made with vegetable rennet or swap for another hard ewe's milk cheese.

1. Begin by cooking the pasta. Add the fusilli to a large pan of boiling, salted water and cook for about 8 min or according to packet instructions.

2. Meanwhile, make the pesto:
De-stone the avocado and scoop the flesh into a blender or pestle and mortar. Add the lemon juice (but not zest), garlic, basil, olive oil, pecorino and walnuts and blend or grind until smooth.

3. When the pasta is ready, drain and stir in the avocado pesto. Season with salt and pepper to taste and garnish with the lemon zest and walnuts.

Enjoy!