Bring a large pan of lightly salted water to the boil and cook spaghetti according to instructions on the packaging.
Add the peas for the last 2-3 minutes. Drain and reserve ¼ cup of the cooking water.
Toss the pasta and peas with diced avocado, and cooking water, stir in the lemon zest and 3 tablespoons of the Parmesan, the reserved cooking water and the avocado oil.
Season with salt and pepper, and then pile it into two serving bowls.
Sprinkle the dill and the remaining Parmesan over the top and serve immediately.
