Preheat oven to 350F. Trim and quarter the fennel bulb.
Place fennel and cherry tomatoes in a baking dish. Season with salt and pepper and drizzle with olive oil and balsamic vinegar. Cook for 30-40 or until the fennel is tender and caramelised.
Trim and halve the sugar snap peas. Meanwhile, cook pasta according to package instructions.
Heat a skillet over medium heat. Add olive oil and cook peas and garlic, stirring occasionally for about 4 minutes.
Blend avocado, lemon juice, salt and pepper in a blender or food processor until smooth.
Add tomatoes, fennel, sugar snap peas and avocado to pasta and toss gently to combine. Season with salt and more lemon juice if desired. Top with fresh mint and basil. Serve.
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