To begin making Whole Wheat Spaghetti With Avocado Basil Pesto, first cook the spaghetti. Begin by setting a large pot of water, with a little salt and a drizzle of olive oil, on a high flame. Bring the water to a rolling boil. Then, lower the flame and drop the pasta into it. Cook for about 7-8 minutes, or as per the instructions on the package, until the pasta is cooked al-dente.

Drain the pasta in a colander, retaining the water in which the spaghetti is cooked, by collecting it in  in a separate bowl. Do not drain the spaghetti completely, so that it does not dry out while you prepare the pesto.

Next, prepare the pesto. In a mixer/grinder or food processor, add the basil, avocado, walnuts, garlic, lemon juice, olive oil and pulse in bursts of 4-5 seconds until it is disintegrated. Then run the grinder again so it comes together in a smooth paste. If you need to add water to help it run better and turn smooth, add some of the water used to cook the pasta.

In a serving bowl or a platter, mix together the cooked spaghetti and pasta. Sprinkle as much salt as is needed and combine. Drizzle a little bit of the water used to cook the pasta to help mix it evenly.

Serve the Whole Wheat Spaghetti With Avocado Basil Pesto with a sprig of basil for garnish and a drizzle of olive oil.

Since the recipe doesn't use any cheese in the pesto, you can add grated cheddar or parmesan while preparing the pesto or even as a garnish when serving. 

Serve Whole Wheat Spaghetti With Avocado Basil Pesto along with Spicy Roasted Pumpkin Carrot Soup and Chickpea Orange Salad with Sun Dried Tomatoes for a weeknight dinner.