Bring a medium pot with salted water to a boil. Thoroughly rinse produce and pat dry. Halve grape tomatoes. Halve avocado and remove the pit. Halve and juice lemon. Stack basil leaves, roll them, and slice perpendicular to the roll into thin strips (chiffonade). Trim ends and slice green onion thinly on the bias. Mince garlic and divide in half for use in two steps.

In a bowl, scoop out the avocado and combine with half the minced garlic and half the sliced basil. Add lemon juice to taste. Mash with a fork or potato masher until smooth. Season with a pinch of salt and pepper.

Warm a medium pan over medium heat. When hot add 1 tsp. olive oil and remaining minced garlic. Cook for 30 seconds, or until aromatic, then add sliced green onions, halved tomatoes, and red pepper flakes (to taste). Cook for 5 minutes, or until tomatoes become blistered and slightly softened. Set aside.

Add angel hair pasta to pot of boiling water and cook for 6-8 minutes, or until al dente (Italian for "to the tooth", so it still has a little bite to it.)

Add avocado sauce to the angel hair pasta and toss to combine. If desired, add 1 tsp. olive oil for added richness.

Place a portion of pasta into a shallow dish. Top with a serving of blistered tomatoes and a sprinkle of roasted pistachios. Garnish with remaining basil, remaining red pepper flakes (to taste), a pinch of salt, and a crack of fresh black pepper.