Ingredients

250g pasta (shells, penne or fusilli)
2 ripe and ready to eat avocados
2 tbsp Coop extra virgin olive oil
The juice of 1/2 lemon
2 handfuls baby spinach leaves
3 tbsp sweet chilli sauce
2 tbsp toasted Coop pine nuts, toasted

Method

1. Cook the pasta according to the pack instructions

2. Remove the stones from the avocados, scoop out the flesh and mash well

3. Stir though olive and lemon juice

4. Put the spinach in a colander in the sink

5. Strain the cooked pasta through it, reserving 2-3 tbsp of the pasta water

6. Stir the pasta, spinach, reserved pasta water and avocado mixture together in a pan, until the pasta is well coated

7. Serve drizzled with sweet chilli sauce and sprinkle over pine nuts