Angel hair pasta with avocado corn cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken stock; boiling (up to 3) |
| 2 | Ears of corn (to make 1 cup kernels) | |
| 1 | Ripe avocado | |
| 2 | tablespoons | Chopped chives |
| 1 | teaspoon | Lemon juice |
| 4 | Tomatillos; parboiled | |
| 1 | Jalapeno; seeded and chopped | |
| 1 | tablespoon | Olive oil |
| Salt and pepper to taste | ||
| 1 | pounds | Angel hair pasta; cooked al dente |
| ½ | cup | Freshly grated Parmesan cheese |
Directions
>From the Detroit News:
Put all ingredients except the pasta and cheese in a blender, beginning with 2 cups of stock and adding more as needed. Taste for seasoning and adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour over cooked pasta, toss and serve with Parmesan cheese. Makes 4 servings.
Per serving: 627 calories; 17 g fat (4 g saturated fat; 24 percent calories from fat); 9 mg cholesterol; 827 mg sodium; 96 g carbohydrates.
Posted to CHILE-HEADS DIGEST V4 #049 by Judy Howle <howle@...> on Jul 30, 1997