1 pound spinach fettuccine 2 large portobello mushrooms, chopped into small chunks 1 bunch basil leaves (about 2½ ounces) 1 cup spinach or arugula 1/2 cup pine nuts or walnuts 1 ripe avocados, pitted, peeled, and sliced into small chunks 2 tablespoons fresh lemon juice (about ½ lemon) 2 cloves garlic 1/4 cup olive oil Garlic salt to taste Black pepper to taste In a large pot, bring water to a boil. Add spinach fettuccine and cook as directed on package. Heat one tablespoon of olive oil over medium heat in skillet. Sauté 1 garlic clove and mushrooms in olive oil for 4 to 6 minutes, until mushrooms are cooked. While spinach fettuccine cooks, in a food processor blend together basil, spinach, pine nuts, avocados, lemon juice, 1 clove garlic, and 2-3 tablespoons olive oil until it turns into a smooth mixture. Add garlic salt and pepper to taste. Drain the spinach fettuccine. In a large serving bowl, immediately combine hot fettuccine, avocado sp...