SERVING SUGGESTION

Bring a large saucepan of lightly salted water to the boil and cook 140 g spaghetti according to package instructions.

Add 100 g frozen peas for the last 2–3 minutes. Drain and reserve 1/4 cup of the cooking water. Toss the pasta and peas with 2 diced avocados. Stir in the zest of 1 lemon and 3 T grated Parmesan, the reserved cooking water and 3 T avocado or olive oil. Season, then divide between 2 bowls. Sprinkle over 2 T chopped dill and more Parmesan. Serve immediately.