very easy 3 tbsp olive oil salt and pepper
4 spring onions, green part
350 g/12 oz dried farfalle or included, sliced finely conchiglie
1 fresh green chilli, seeded and 2 small avocados, peeled and cubed chopped very finely juice of lime
2 garlic cloves, chopped very finely 6 tbsp chopped fresh coriander
200 g/7 oz canned chopped tomatoes
Heat 1 tablespoon of the oil in a frying pan over a medium-low heat. Add the spring onions and chilli, then fry, stirring constantly, for 3-4 minutes until just soft. Add the garlic and fry until just beginning to colour.
Stir in the tomatoes. Bring to the boil, then simmer the sauce over a medium heat for 10 minutes, stirring, until thickened. Season with salt and pepper.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
Pour the sauce over the pasta. Add the avocados, lime juice, coriander and remaining olive oil. Toss well to mix. Serve warm or at room temperature.