Toast the pine nuts in a dry pan over medium-high heat for 2-4 minutes or until fragrant. Set aside to cool, then roughly chop.

Cook the penne according to the package directions, then drain and return to the pot.

While pasta cooks, place water in a medium saucepan over medium-high heat. Bring to a boil, add the peas, and cook for 1-3 minutes just until tender; strain, rinse, and set aside.

Chop avocado and mince garlic. Add to a large bowl, along with the peas, chopped pine nuts, juice from the lemon, and oil; mash together with a fork until desired consistency is reached.

Stir pea mixture into the cooked pasta and add roughly chopped spinach; top with additional pine nuts, peas, and avocado slices if desired.

Enjoy with a side of sliced apples.