This pasta with a rich, creamy sauce and big flavors from fresh ingredients will make you look like a kitchen pro.
2 ripe avocados seeded and scooped from peel.
12 dry ounces black bean pasta or quinoa pasta
½ cup fresh cilantro leaves or basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lime juice or lemon juice
⅓ cup olive oil
1 cup halved cherry tomatoes
½ cup prepped* fresh sweet corn kernels
Kosher salt and freshly ground pepper
One jalapeno pepper finely chopped (optional)
-Wearing disposable rubber gloves and/or washing your hands with soap and water after handling hot peppers is highly recommended.
*To prep corn place one ear of corn still in the husk in a microwave oven and cook on high for four minutes. Remove the very hot corn and allow to slightly cool so you can handle it safely. Cut at the stem end past about the first row of kernels and gently squeeze the opposite end to pop out a perfectly cooked ear of corn. For even more flavor put the ear of corn directly on a hot grill, rotating frequently until the outside has a lightly toasted appearance. Stand corn on the cut end on a cutting board and carefully cut the kernels off of the husk in a downward motion. One ear of corn usually yields about one cup of kernels.
- Cook pasta according to package instruction in a large pot of boiling salted water and drain well.
- As your pasta is cooking make the avocado sauce: combine avocados, cilantro or basil, garlic and lime or lemon juice in the bowl of a food processor. Add salt and pepper to taste. Add olive oil in slow stream while the motor is running until the mixture is smooth.
- Finally, in a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn. Serve immediately with the chopped jalapeno on the side.