Peel the avocados and cut them in half, removing the seeds.
Bring a large, deep saucepan half full with water to a boil. Add a pinch of salt.
Add the linguine, and cook for about 8 minutes, or until al dente.
Heat 1 tablespoon of oil in a skillet, and add the garlic. Saute for 3 to 5 minutes, until the garlic starts to brown.
Remove the skillet from the heat for now, and add the Meyer lemon zest, and herbs. Add more olive oil as necessary to avoid excessive browning.
Chop the avocado, and add it to the pan, stirring to incorporate all the ingredients.
Add Meyer lemon juice, and stir together, adding any remaining olive oil.
Season with salt and pepper.
Add the cherry tomato halves.
Drain the pasta when it is done, reserving 1/2 to 3/4 cups of the liquid.
Add the pasta and the liquid to the pan, tossing to combine.
Serve right away.