New Pasta Salad recipe

I saw this recipe mentioned on some blog I was reading.  I decided to give a try, but make a few changes.

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish (I used a whole lemon)
• 2-3 garlic cloves, to taste (I used 3)
• 1/2 tsp kosher salt, or to taste
• ~1/4 cup Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used a box of whole wheat pene)
• Freshly ground black pepper, to taste
• I also blended a jalepeno in the sauce
• I added 2 tbsp chicken stock to the sauce to thin it out a bit, but it was still really creamy
• I also added shredded chicken, tomato, and cucumber to the pasta once cooked and sauce was added

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. 

The recipe calls to eat it right away, while its still warm (says it does NOT reheat well).  However, I ate it as a cold pasta salad and really enjoyed it.  Its creamy and versatile based on what you add to the pasta.