To make the avocado pesto, process basil, olive oil, almonds, lemon juice and garlic in a food processor until very smooth, season to taste. Add Hass avocado and pulse to combine but so there’s still a little avocado texture remaining. Set aside.
Cook pasta in a large saucepan of boiling salted water until al dente, adding the peas and asparagus in the last two minutes of cooking. Drain and return to pan along with 1 tbsp of the pasta cooking water. Add the pesto, toss lightly to coat and combine, season to taste. Divide among plates and serve scattered with extra basil leaves and chopped almonds.
Servings 4