Sauce: Peel and chop the garlic, roughly chop the parsley. Cut the avocado in half, remove the stone and the flesh from the skin with a spoon and chop roughly. Puree the avocado, parsley, garlic, soup, lemon juice and 2 tbsp. oil with a hand blender, season with salt and pepper. Cook the fusilli in salted water until al dente, strain and drain. Mix the pasta with the sauce and 1 tbsp. Parmesan, leave to stand for a while. Serve and sprinkle with the remaining Parmesan.