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Pasta spirals with buttery avocado make a good first course or summer lunch.

SERVES 4–6

225g (8oz) fusilli

salt and freshly ground black pepper

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1–2 garlic cloves, crushed

freshly ground black pepper

a large handful of rocket

2–4 spring onions, finely chopped

2 avocados

2 tbsp freshly squeezed lemon juice

Cook the pasta in plenty of boiling salted water until just tender, then drain thoroughly.

Mix the oil, vinegar, garlic and some salt and pepper in a large bowl, add the hot pasta, turning it until well coated.

Cool slightly – it doesn’t have to be completely cold – and add the rocket and spring onions.

Halve each avocado, removing the skin and stone, and dice the flesh. Sprinkle with lemon juice to preserve the colour.

Fold the avocado into the pasta mix, together with the spring onions. Check the seasoning and serve.