If you want to try something new this summer this recipe is worth a go. Using seasonal avocado and a pasta of your choice this light dish can be on your table in just 20 minuets! The creaminess of the avocado is sure to make this dish a winner with your family.
- 2 avocados, ripe
- 1/2 cup basil, fresh leaves
- 1 cup cherry tomatoes
- 1/2 cup corn, canned kernels
- 2 cloves garlic
- 2 tbsp lemon juice, freshly squeezed
- 12 oz spaghetti
- Pinch of salt and freshly ground black pepper
- 1/3 cup olive oil
- Bring to the boil a pot of water. Place pasta inside and follow packet instructions to cook pasta.
- Halve the cherry tomatoes and put aside for garnishing.
- Place avocado, basil leaves, lemon juice, olive oil and salt and pepper inside a food processor and combine ingredients till they are a smooth and creamy paste.
- Once pasta is cooked and strained mix the avocado paste through the pasta.
- Evenly distribute the corn and cherry tomatoes over the top of the pasta and serve while hot.
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