Chop the basil leaves with toasted cashews. Add the peeled avocado, garlic powder, paprika to taste, the grated zest of one lime, the juice of half a lime, and extra virgin olive oil as needed.

Blend the ingredients until you get a creamy sauce. If it doesn't come together, add some pasta cooking water to help blend. Season with salt to taste.

Meanwhile, cook the pasta. Toss it with the avocado pesto. This dish is suitable for both vegetarians and vegans.