Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions, around 8-10 minutes, until al dente. Reserve a cup of pasta water and drain the rest.

In a high-powered blender or food processor, combine avocado, olive oil, basil, spinach, garlic, cashews, and lemon juice. Add salt and pepper.

Blend on high speed until smooth and creamy, about 1-2 minutes. Add more olive oil or pasta water if too thick.

Pour the pesto over the warm pasta in the pot. Toss gently until the pasta is evenly coated. Stir in reserved pasta water if needed.

Serve in bowls and top with sliced cherry tomatoes and a drizzle of olive oil. Enjoy it warm or chilled!