Pesto Pasta with Spinach and Avocado

Ingredients

• 12 ounces of fusilli pasta
• Salt
• 2 cups packed chopped fresh baby spinach leaves
• 6 to 8 Tbsp prepared basil pesto
• 1 to 2 Tbsp red wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup peas, defrosted if frozen
• 1 whole ripe avocado, peeled and chopped

Directions

1. Bring a large pot of salted water to a strong boil, using 3 quarts water and 1 tablespoon salt. Add the dry pasta and stir now and then so it does not settle and stick to the pot. Cook at a lively boil until the pasta is al dente, tender but still pleasantly firm; follow your package timing, usually 8 to 12 minutes.
2. Put the chopped spinach in the bottom of a large bowl. When the pasta is ready, reserve about 1/2 cup of the cooking water, then drain the pasta. Tip the hot pasta over the spinach and toss them together, letting the heat soften the leaves.
3. Stir in the pesto until the pasta is evenly coated. Pour in a little of the reserved pasta water to loosen everything up, then add 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
4. Mix in the peas, then fold in the chopped avocado gently so it stays in nice pieces. Taste and adjust with more salt, vinegar, or pepper if it needs it. Serve slightly warm or at room temperature.