|You get this from the quick sauce below!!|
We've had this twice so far and will have it again for sure. The first time I only had one avocado, so I made half a recipe and it wasn't as much sauce for the amount of pasta I made as the second time. Both with more and with less were really good. The second time I used whole wheat spaghetti noodles so the color looks different.
12 oz. spaghetti noodles
2 ripe avocados, halved, seeded and peeled
1/2 c. fresh basil leaves
2 cloves garlic
2 T. freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 c. olive oil
1 c. cherry tomatoes, halved
1/2 c. corn kernels, drained and rinsed
In a large pot of boiling salted water, cook pasta according to package instructions, adding corn to pasta water at the last 5 minutes. Drain well.
To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta with corn, avocado sauce, cherry tomatoes. Serve immediately.
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