Avocado Pesto Pasta

Cook the pasta according to the package instructions.

Meanwhile, in a small food processor, process the pine nuts, basil and spinach using the pulse function until finely chopped but not puréed, then add all the other sauce ingredients and process until the sauce is blended yet still slightly chunky. Set aside

While the pasta is still cooking, heat a small non-stick pan over a high heat. Once the pan is hot, add the pine nuts for the topping and toast until they’re just golden brown (but not too dark). This should take only 1 to 2 minutes, so watch carefully and move them around the pan so they get toasted evenly.

Drain the pasta, transfer to a bowl, mix in the sauce and top with the toasted pine nuts, fresh basil and vegan parmesan cheese, if using.