Boil the pasta according to the package instructions (about 10 minutes for linguine). Drain the pasta and reserve 1 cup of the pasta water. Note: While the pasta is boiling, blend the avocado and cream together (see the next step) so the blended mixture is ready to go and the linguine doesn't go cold.
Blend the avocados and cream together. Then, add 1/2 cup of the reserved pasta water and blend.
To the empty pasta pot over medium heat, add 1 tbsp of unsalted butter. Add the minced garlic, chili flakes, salt, pepper, and lemon zest. Saute for 30 seconds. Add the lemon juice and avocado cream. Stir for about 15 seconds.
Remove the pot from the heat and add the pasta tossing it in the avocado cream. If you need to thin out the sauce a bit more, add some more pasta water. Taste and add any additional salt, pepper, or chili flakes to taste. Keep in mind the sun-dried tomatoes add a bit of a saltier taste to the pasta so don’t overdo the salt.
Serve with chopped or thinly sliced sun-dried tomatoes on top and (optionally) finely chopped fresh basil.
