Bring a pot of water to a boil and cook it according to package directions.
Add the avocado oil and chopped onions to a skillet over medium low heat.
Sauté the onions for about 30 minutes, stirring frequently until they’re a deep, rich golden brown.
While the pasta is cooking and the onions are caramelizing, add the tahini, 1/3 cup fresh water, agave, garlic, and salt in the blender and blend until creamy. Set aside.
Once the onions are caramelized and the pasta is drained, add the tahini sauce, 1/3 cup pasta water, drained pasta and chopped basil to the pan with the caramelized onions. Toss until coated.
Plate the pasta and top with toasted pine nuts and small, fresh basil leaves.