Spaghettis with creamy avocado pesto and grilled mushrooms | Avocados from Mexico

Ingredients

• 450 g (1 lb) spaghettis, cooked al dente
• Grated parmesan, to taste
• 2 avocados, halved, peeled and pitted
• 250 ml (1 cup) basil leaves
• 1 garlic clove, minced
• 125 ml (½ cup) walnuts, toasted
• 250 ml (1 cup) grated parmesan
• Zest and juice of 1 lemon
• 125 ml (½ cup) olive oil
• Salt and pepper
• Water
• 45 ml (3 tablespoons) olive oil
• 450 g (1 lb) sliced mushrooms
• 2 shallots, minced