1 pound pasta shells, bowties or other medium shape, such as Tuscanini Fusilli

1/2 cup extra virgin olive oil

12 to 15 basil leaves, washed, checked and chopped or 4 cubes frozen basil

1 cup Tuscanini Sun Dried or oven roasted tomatoes or fresh grape tomatoes, cut in strips

1 cup pine nuts (pignolia)

2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

kosher salt to taste

2 ripe Haas avocados, cut in cubes