Spaghetti with avocado sauce and fried chorizo

Method

1. Scoop the avocado flesh into a blender or food processor with most of the basil, the lemon juice, 2 tbsp of the olive oil, just less than half the garlic and plenty of ground black pepper. Whizz until smooth.
2. Cook the pasta in plenty of boiling salted water according to the pack instructions. Drain well, reserving 4 tbsp of the cooking water. Return the pasta to the pan with the reserved water and avocado sauce, then mix well to combine.
3. Heat the remaining oil in a frying pan and fry the chorizo for 2 minutes. Add the remaining garlic and cook for 1-2 minutes more until just crisp and golden (see tips).
4. Divide the pasta and sauce among 4 plates, spoon over the chorizo, garlic and any oil in the pan, then top with the feta, olives and the reserved basil leaves to serve.