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Avocado Pasta
Ingredients
- 12 ounces spaghetti
- 2 ripe avocado, halved, seeded and peeled
- 1/2 cup of fresh basil leaves
- 2 cloves garlic
- 2 tbsp freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup canned corn kernels, drained and rinsed
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Directions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- To make the avocado sauce, combine avocado, 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 low stream until emulsified; set aside.
- In a large bowl, combine pasta, avocado sauce, cherry tomatoes, and corn.
- Serve immediately.
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