Bring a large pot of salted water to boil. Add penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

While pasta cooks, cut avocados in half, remove pits, and scoop flesh into a food processor. Add minced garlic, lemon juice, and olive oil.

Process avocado mixture until smooth and creamy, about 1-2 minutes. Season with salt and pepper to taste.

In the same pot used for cooking pasta, combine the drained hot pasta with the avocado sauce. Toss gently to coat evenly.

Fold in chopped basil, parsley, halved cherry tomatoes, and half of the Parmesan cheese. Add reserved pasta water if sauce seems too thick.

Taste and adjust seasoning with additional salt, pepper, and red pepper flakes.

Serve immediately in warmed bowls, topped with remaining Parmesan cheese, toasted pine nuts, and fresh herbs.

Finish with a drizzle of olive oil and fresh lemon zest for extra brightness.