Place the skillet on medium heat, and when warm, add 1/2 cup pine nuts.
DO NOT LEAVE THEM UNATTENDED! They burn easily. Shake the pan often until nuts are golden brown then immediately put them in a bowl so they stop cooking.
Turn the pasta water to high and add 2 TBS of salt (sea salt or kosher salt).
Separate the grapefruit into sections.
Peel avocado and cut into 1/4″ chunks.
When water is at a full rolling boil add pasta and cook al dente according to the package directions.
Finely chop the chives and toss with avocado, grapefruit and 1/4 cup of olive oil then season to taste with salt & pepper.
When the pasta is done, reserve 1/2 cup of the cooking water then drain thoroughly.
Toss the pasta with lemon, parsley, oil mixture. Add pine nuts and toss some more. If it’s too dry, add a bit of the reserved pasta water (not too much, you can always add more but you can’t take it out).
