Boil pasta in a big pan with enough water, a little salt and a tsp of oil, till it is al Dante( time it as as per the instructions).
Once done, sieve the pasta, but do not throw away all the pasta water. Keep a bowl of the pasta water, to be used later in the recipe.
In another pan, heat a little olive oil. Add freshly crushed garlic, onion salt, garlic salt, oregano seasoning, chilli flakes, sun dried tomatoes(if you have them), and halved baby tomatoes. Mix and sauté for a minute.
Toss in the peas and avocado pesto, mix well. Add half a cup of pasta water (just enough to make creamy sauce- add more if needed),and stir to make a creamy sauce.
Add pasta, stir. Your pasta is ready!
Serve immediately, topped with parmesan shavings( or grated parmesan), pine nuts,EVOO ,crushed black pepper and chopped coriander/parsley leaves.Sautéed salt and pepper mushrooms make a perfect accompaniment to this pasta!