Boil 500 grams of spaghetti in a large pot of salted water until it is al dente. Drain the water and set the spaghetti aside.
In a blender, add 2 ripe avocados, 2 cloves of garlic, a handful of fresh basil leaves, 50 grams of pine nuts, juice of 1 lemon, salt to taste, and 2 tablespoons of olive oil. Blend until it forms a smooth, creamy pesto.
Heat a pan and add the creamy avocado pesto to it. Cook it on a low flame for 2-3 minutes.
Add the cooked spaghetti to the pan and toss it well so that the spaghetti is evenly coated with the pesto.
Serve the spaghetti with a sprinkle of grated parmesan cheese and a few basil leaves on top.