First cook the spaghetti in salted water according to the instructions on the packet.
Meanwhile, cut the pulp of the avocado into not too small pieces and place in a small bowl. Cut the feta very finely and also add it to the bowl. Feta made from sheep`s milk is best because it is softer and more aromatic. Also add a dash of rapeseed oil (or another vegetable oil - olive oil would be too dominant) and salt and pepper, depending on how spicy you like it. Mash with a fork until a homogeneous cream is obtained.
Roast the pine nuts in a small pan until golden brown, always keeping an eye on them and swirling them so that they don`t burn.
Cut the cherry tomatoes into quarters.
When the spaghetti is ready, you can heat the cheese mixture in another shot of oil in a large pan, I use level 6 of 9. Then add the cooked spaghetti and stir well until they are evenly covered with the sauce. Mix in the cocktail tomatoes and pine nuts and enjoy immediately.