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