1. Combine spinach, half the pine nuts, garlic, parmesan, avocado and basil in a food processor and blitz until smooth.
  2. In a pot of boiling salted water, add the pasta and cook as per packet directions, retaining ¬Ĺ cup of pasta water to add to the sauce later.
  3. Meanwhile, heat olive oil in a large pan and add asparagus. Cook for 2 to 3 minutes or until asparagus is golden brown.
  4. Season with salt and pepper, add remaining pine nuts and flake in hot smoked salmon.
  5. Add cooked pasta and cooking water to the asparagus pan along with the avocado pesto and the lemon juice and stir until combined.
  6. To finish, add an extra grating of parmesan and a few basil leaves.
  7. Serve and enjoy with family and friends!

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