Bring a large pot of heavily salted water to a boil. Add Rice Pasta and cook according to package directions. Drain and set aside. Rice pasta is a lot lighter in color and is completely gluten free.
Meanwhile, make the pesto by combining basil, sunflower seeds, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf (that's if you prefer to have your food look prety like me)