Avocado Pesto Spaghetti with Grilled Corn

• Vegetarian

• Produce

  • 1 Avocado
  • 1/2 cup Basil
  • 3 ears Corn
  • 1 clove Garlic
  • 2 cups Spinach

• Pasta & Grains

  • 1 lb Spaghetti pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Pine nuts

• Dairy

  • 1/4 cup Parmesan cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 3 ears corn
• 1/4 cup olive oil
• 2 cups spinach
• 1/2 cup basil
• 1 avocado
• 1 clove garlic
• 1 lb spaghetti pasta
• 1/2 cup pine nuts
• 1/4 cup Parmesan cheese
• Salt and pepper to taste
• 2 cups loosely-packed baby spinach
• 1/2 cup fresh basil leaves
• 1/2 cup pine nuts
• 1 clove garlic
• 1/4 cup grated Parmesan cheese
• 1 medium ripe avocado, pitted and diced
• 1/4 cup plus 1 teaspoon olive oil
• Salt and pepper to taste
• 3 ears sweet corn, silk and husks removed
• 1 lb hot spaghetti pasta, cooked according to package instructions and 1/2 cup cooking water reserved

Directions

• Place spinach, basil, pine nuts, garlic, parmesan, and avocado in a food processor. With food processor running, drizzle 1/4 cup olive oil through the top until pesto is smooth, scraping down the sides if necessary. Season pesto with salt and pepper to taste.
• Brush ears of corn with remaining 1 teaspoon olive oil. Grill over medium-high heat until corn is slightly charred, turning occasionally. When corn is cool enough to handle, cut the corn off the cobs.
• Assemble the pasta: Toss hot pasta with pesto and grilled corn. Drizzle reserved 1/2 cup cooking water into pasta and season with salt and pepper to taste. Enjoy!

Nutrition