Boil a saucepan of water and cook the dry noodles as instructed. Usually 4 mins.
Meanwhile, remove the skin and pipe of the avocado, half the chilli and remove seeds and remove skin from garlic clove.
In a blender add the avocado flesh, garlic, red chilli (as required), salt, olive oil, coriander, parsley, lemon juice and blend until smooth.
Drain the noodles and immediately serve with the avocado pesto on top. If using courgette instead of noodle, boil the spiralised courgette for no more than 1 min and drain immediately.