Avocado-Pesto Pasta Salad with Fresh Corn

Name: Avocado-Pesto Pasta Salad with Fresh Corn
Prep time: 5 min
Total time: 20 min
Yield: 4
Ingredients: kosher salt; 1 lb. orecchiette pasta; 2 ears fresh corn, husks removed; 7 oz. basil pesto; 2 avocados, pitted and diced; Freshly ground black pepper; 1 c. chopped fresh parsley, plus more for garnish

By Judy KimPublished: Jun 30, 2016

avocado pesto pasta salad with corn recipe

Judy Kim

Yields:

Prep Time:

5 mins

Total Time:

20 mins

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Expand your pesto pasta-bilities with avocado and sweet corn.

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Directions

1. Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta and rinse with cold water until cool.
2. Step 2Meanwhile, cook corn in pasta water for 2 to 3 minutes. Drain and rinse under cold water; cut kernels off the cob. In a large mixing bowl mix pesto and avocado; mash lightly using a fork and season with pepper. Toss together with pasta and parsley.
3. Step 3Serve on large platter. Top with corn and garnish with more parsley.