Yummy Mummy – Spaghetti with Avocado Pesto

1 lb. (450 g) cooked spaghetti
3 oz. (90 g) fresh baby spinach
2 avocados
½ oz. (15 g) fresh basil leaves
2 garlic cloves
1 tbsp. lemon juice
2 tbsp. olive oil
2 tbsp. toasted pine nuts
Salt and pepper to taste

Place avocados into blender, add the basil, garlic cloves, lemon juice and olive oil, and process until smooth. Meanwhile, cook the spaghetti and drain it. Mix spaghetti with the baby spinach, add the avocado pesto, and toss gently. Sprinkle the pine nuts on top before serving.