roughly chopped 30 g parmesan or hard cheese, grated
serve juice of 1 lemon
handful fresh basil
Bring a large saucepan of water to the boil and cook the pasta according to the packet instructions.
Meanwhile, heat a large dry frying pan over a high heat and fry the pancetta for 4-5 minutes until brown and crispy. Remove from the heat and set aside.
In a food processor or high-powered blender, combine the avocado, lemon juice, basil and almond milk, and blitz until smooth.
Drain the pasta, reserving a little of the cooking water, and return it to the pan. Stir through the avocado sauce, chopped tomatoes, crisp pancetta and grated cheese. Serve immediately, garnished with extra cheese.