Place the butter and garlic in a small saucepan over medium heat and cook until butter is foamy. Pour butter mixture over bread. Sprinkle with two-thirds of the parsley. Toss until evenly combined and bake for 15 minutes or until toasted. Scatter over 20g (1/4 cup) parmesan. Bake for a further 7-8 minutes or until golden. Sprinkle with remaining parsley. Set aside to cool.

Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the beans in the last 3 minutes of cooking. Drain and refresh under cold running water. Drain again.

Whisk together the mayonnaise, lemon juice and chives in a large bowl. Season. Add the pasta and beans and toss to combine. Add the avocado, half the remaining parmesan and half the croutons. Toss to coat.