This delicious pesto dish is ready to eat in the time it takes to cook the pasta and is a great way to use up really ripe avocados. I use a couple of tricks to make this recipe extra special – using avocado creates a light and creamy pesto, and is a healthier alternative to cream or oil. I also add a little of the starchy cooking water to the sauce to help it to coat all of the spaghetti. Serves 4 Ingredients: 300g spaghetti a large bunch of fresh basil 2 garlic cloves 50g pine nuts, toasted 50g parmesan cheese, grated 2 avocados, really ripe ½ lemon, zest only 4 slices of Parma ham salt and pepper (You will need a pestle and mortar or a food processor) Preheat the grill on a medium heat and boil a kettle. Add the spaghetti to a large pan of salted boiling water and cook according to the packet instructions. Meanwhile, roughly chop up the basil and add to your pestle and mortar with the garlic, parmesan, …