Bring a large pot of salted water to a rolling boil. Add farfalle pasta and cook for 10-12 minutes until al dente. Drain and rinse under cold water.

In a blender, combine avocados, basil, garlic, lemon juice, olive oil, pine nuts, salt, and pepper. Blend until smooth.

In a large bowl, combine cooled pasta and avocado pesto. Gently fold to coat the pasta.

Add halved cherry tomatoes and baby spinach, tossing gently to combine.

Cover and refrigerate for at least 30 minutes before serving.