Angel hair pasta with avocado corn cream

Yield: 1 Servings

Measure Ingredient
2 cups Chicken stock; boiling (up to 3)
2 \N Ears of corn (to make 1 cup kernels)
1 \N Ripe avocado
2 tablespoons Chopped chives
1 teaspoon Lemon juice
4 \N Tomatillos; parboiled
1 \N Jalapeno; seeded and chopped
1 tablespoon Olive oil
\N \N Salt and pepper to taste
1 pounds Angel hair pasta; cooked al dente
½ cup Freshly grated Parmesan cheese

>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

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