Avocado Pasta




12 ounces spaghetti
2 ripe avocados, halved, seeded & peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt & freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained & rinsed


In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

To make the avocado sauce, combine avocados, basil, garlic & lemon juice in the bowl of a food processor; season with salt & pepper, to taste.

With the motor running, add olive oil in a slow stream until emulsified; set aside

In a large bowl, combine pasta, avocado sauce, cherry tomatoes & corn.

Serve immediately.

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