250g Co-op pasta (shells, penne or fusilli)
2 Co-op ripe and ready to eat avocados
2 tbsp Co-op extra virgin olive oil
The juice of 1/2 lemon
2 handfuls baby spinach leaves
3 tbsp sweet chilli sauce
2 tbsp toasted Co-op pine nuts, toasted
Cook the pasta according to the pack instructions.
Remove the stones from the avocados, scoop out the flesh and mash well.
Stir though olive and lemon juice.
Put the spinach in a colander in the sink.
Strain the cooked pasta through it, reserving 2-3 tbsp of the pasta water.
Stir the pasta, spinach, reserved pasta water and avocado mixture together in a pan, until the pasta is well coated.
Serve drizzled with sweet chilli sauce and sprinkle over pine nuts.