Aug2017.qxp_Jan 2014 Aff 30/07/2017 22:13 Page 36
Avocado Pesto Salad with Corn and Tomatoes “This easy pasta recipe, is perfect hot or cold and makes an ideal picnic dish�
Ingredients
Kosher salt 1 lb Orecchiette pasta 2 ears fresh corn 7 oz basil pesto 2 avocados, pitted and diced Freshly ground black pepper 1 cup chopped fresh parsley, plus more for garnish 10 cherry tomatoes - halved
Method
Cook pasta according to package directions until al dente. Drain and rinse with cold water until cool. Meanwhile, 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. Serve on large platter. Top with the corn and tomatoes and garnish with more parsley. www.delish.com