Avocado & Crisp Prosciutto Pasta

2 avocados (peeled, deseeded and cubed/sliced)
¼ cup lemon juice
1 tablespoon extra virgin olive oil
Salt and ground black pepper
600g fresh spaghetti (or 4 portions dried spaghetti)
1 cup basil leaves (roughly torn)
8-10 slices prosciutto (grilled until crisp and broken into shards)
100g smoked salmon
100ml Greek yoghurt
1 cup shaved parmesan cheese

1. Heat a large saucepan of water over high heat until boiling.
2. Add pasta and cook as per packet directions, or until al dente. Drain and refresh.
3. Return pasta to saucepan and add avocado, yoghurt, lemon juice, olive oil, salt and pepper stirring on low heat to combine.
4. Once heated through add basil, crispy prosciutto and smoked salmon.
5. Serve with shaved parmesan cheese.