Cook pasta according to packet instructions.
Meanwhile, add avocado, garlic, lemon juice, parmesan, baby spinach and basil to a food processor and blend until smooth.
Once pasta is cooked, drain the water, reserving a bit for the sauce. Add avocado sauce and tomatoes to pasta and stir through to warm. Add a splash of reserved pasta water to thin sauce if desired.
Serve topped with pine nuts and fresh basil.
Recipe developed by Lyndi Cohen for Australian Avocados