Cook the pasta of your choice (I like to use Bavette or Linguine) in salted water. Meanwhile, cut open the avocados, remove the stone and remove the pulp from the skin.
Put the avocado pulp, the squeezed garlic, salt, pepper, parmesan, olive oil, zest and juice of half the untreated lemons in a blender and mix. Alternatively, mash with a fork and mix.
Then fold in the chopped tomatoes and the black olives (pitted). Drain the cooked pasta, return it to the saucepan and mix with the avocado sauce.
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