Boil the dried fusilli spiral pasta for 8-10 minutes or as per the instructions on the packet – or prepare an alternative pasta of your choice.
While the pasta is boiling, pit the avocado, scoop out the avocado flesh and transfer it to a large mixing bowl, and mash it well with a fork.
Add the lemon/lime juice and salt and pepper to the mashed avocado and combine well; if it’s not to your taste, add more seasoning.
Roughly chop the fresh basil leaves and grate the cheese.
Drain the pasta, keeping a couple of tablespoons of pasta water aside.
Toss the pasta into the mixing bowl, add the virgin olive oil, two tablespoons of grated Pecorino Romano cheese, roughly chopped fresh basil leaves, a tablespoon of pasta water, and combine well to ensure the pasta is coated well.
Taste, and add more salt or pepper to taste, and, if necessary, the other tablespoon of pasta water if the sauce needs thinning.
Distribute between bowls, sprinkle with chilli flakes, homemade dried sourdough breadcrumbs, a tablespoon of grated Pecorino Romano cheese, and garnish with a few basil leaves, and serve immediately.