Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings
INGREDIENTS
12 ounces Spaghetti
2 ripe Avocados, halved, seeded and peeled
1/2 cup fresh Basil Leaves
2 Garlic Cloves
2 tablespoons freshly squeezed Lemon juice
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
METHOD
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, and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. While still whisking, add the olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes, and corn.
Serve immediately.
