Yellow & green pasta, round ii

1. Cook the pasta in salted water according to package directions.

2. In a large skillet, saute the shallot in a little olive oil for a few minutes over medium heat. Add in the garlic until it just starts to brown. Remove from the pan and stir in the zest and fresh herbs.

3. Reserve 1/2 cup of the cooking liquid from the pasta. Drain pasta and toss in the skillet with the reserved cooking liquid. I added in extra olive oil and this point. Season with salt & pepper.

4. Top with avocado, parmesan, and additional lemon juice should you prefer. (I went heavy on this, as well as the parm).