The recipe is a quickie, passed along to me by a friend. It's one of those combinations that's very forgiving about its ingredients.
If I have mushrooms, I cook them up with the pasta then drain both. While those sit in the colander, I heat up some olive oil and add bits of fresh garlic. (Since you're really supposed to make this with butter, I usually add some butter to the garlicked oil.)
Next, smoosh up a ripe avocado or two, swirl in the juice of a lemon (or, failing that, a lime). Chop up a few green onions (or else add finely chopped bits of red or other onion). Once you get a sauce that resembles soft guacamole, throw the pasta back into the pan and smoosh it all together. Heat it through and add a bunch of grated Parmesan. Sprinkle liberally with freshly-ground black pepper and prepare to be hungry.
Serve with a salad and a cold, crisp white wine. Enjoy!
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