Add the pasta to a saucepan with plenty of salted, boiling water and cook according to package instructions.

In the meantime, prepare the pesto. Add the avocados along with the rest of the pesto ingredients in a blender and pulse for about a minute. (If needed, top up with some more olive oil.)

Cut the cherry tomatoes in half and saute them in a deep non-stick pan, until they are slightly softened.

Add one spoonful of cooked penne at a time to the cherry tomatoes (along with any pasta water that the spoon catches). Then add the avocado pesto and stir well.