Wash all the veggies. Take the ends of the courgette.
With the help of a spiralizer, twist the courgette into it, in a continuos twisting movement (specially if you want a nice long "spagetti"). Set aside.
In a blender, mix the insides of the avocados with the pine nuts, half the lime juice and the basil. Season to taste with salt.
Heat the oil in a large sauté pan. Add the finely chopped garlic. Once the garlic is changing color, add the prawns and chilis. Stir in the white wine and all the seasonings. Leave until the wine evaporates.
Remove the prawns. Put the spagetti and the pesto sauce in the pan and mix everything together.
Serve the prawns on top of the spagetti, with some fresh lime juice on top and decorated with basil. Enjoy.