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Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander, rinse briefly under cold water to stop cooking, and spread on a sheet pan or leave in the colander to cool completely, about 10–15 minutes.
While the pasta cools, scoop the avocado flesh into a large mixing bowl. Add the lime juice, olive oil, garlic, cumin, salt, and black pepper. Mash and stir with a fork until the mixture is mostly smooth with a few small chunks remaining — it should be thick enough to coat the back of a spoon.
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