Pesto Pasta with Spinach and Avocado Recipe

Ingredients (8)

• 12 ounces of fusilli pasta
• Salt
• 2 cups packed (about 2 1/2 ounces) 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 (more or less to taste)
• 1/2 cup peas (defrosted if frozen)
• 1 whole ripe (but not overly ripe) avocado, peeled and chopped