Fill a large pot with cold water. Add the garlic cloves and place the pot over high heat.
4 cloves garlic
When the water comes up to a boil, liberally salt the water and take it off of the heat. Immediately add the spinach and let stand for two minutes or until wilted. Transfer the spinach to an ice bath.
454g (1lb) baby spinach
Line a fine mesh strainer with cheesecloth and drain the spinach and garlic. Gather the cheesecloth up to form a bundle and squeeze out the excess moisture.
Transfer the spinach to a blender or food processor and add the avocado and salt. Turn the machine on and slowly stream in the cream. Blitz until very smooth. Transfer the purée to a bowl and set aside.
1 avocado, 1 tsp salt, 1 cup heavy cream
Fill another large pot with water and bring it to a boil. Once boiling, liberally salt the water and add the pasta. Cook according to the package's directions. Drain the pasta and transfer it to a large bowl. Add the spinach puree and toss to coat.
454g (1lb) uncooked spaghetti
Transfer the pasta to a platter and top it with the burrata. Sprinkle the pasta with arugula, crushed red pepper flakes, and fresh ground pepper. Serve immediately.
1 ball burrata, ½ cup baby arugula, 1 tbsp crushed red pepper flakes, 1 tsbp fresh ground pepper
