Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, about 9-11 minutes. While the pasta cooks, prepare your mise en place: dice the tomatoes into 1/2-inch pieces, slice the green onions, and mince the garlic. Once the pasta is cooked, reserve 3/4 cup of pasta water before draining the pasta thoroughly. I always reserve extra pasta water because you'll likely need it to adjust the sauce consistency—it's better to have too much than too little.

Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl. Mash the avocado with a fork until you reach your desired consistency—I prefer leaving it slightly chunky rather than completely smooth for better texture. Add the minced garlic, lemon juice, sea salt, and freshly ground black pepper, stirring to combine. Then whisk in 1/4 cup of the reserved pasta water to loosen the sauce and create a creamy consistency that will coat the pasta.

Add the cooked linguine from Step 1 to the avocado sauce base from Step 2, then fold in the diced tomatoes and sliced green onions. Gently toss everything together, adding more of the reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency—it should be creamy and coat the pasta without being soupy. Drizzle in the extra virgin olive oil and sprinkle with red pepper flakes, then toss once more. Taste and adjust seasoning with additional salt and pepper as needed.

Divide the pasta between bowls or plates immediately, as this dish is best served fresh while warm. The avocado sauce will continue to soften with residual heat from the pasta. Serve as is for a light vegetarian meal, or top with your choice of protein like grilled shrimp, crispy tofu, or a fresh green salad for a more substantial dish.