Spaghetti with Avocado-Spinach Sauce

• 220 g uncooked whole-grain spaghetti use normal if you prefer
• 1 cup baby spinach leaves
• 1/4 cup rinsed and drained cannellini beans
• 1/4 cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 2 cloves garlic
• 1 ripe peeled avocado

To garnish

• 1/4 cup chopped tomato
• 2 tablespoons sliced almonds toasted
• Basil leaves