Avocado Pasta by Meredith F - Musely
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Avocado Pasta

posted in Food & Drink
  • 12 ounces spaghetti
    2 ripe avocados, halved, seeded and peeled
    1/2 cup fresh basil leaves
    2 cloves garlic
    2 tablespoons 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

  • 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. 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 and corn.
    Serve immediately.


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