Creamy Avocado-Basil Pasta with Corn and Tomatoes

Name: Creamy Avocado-Basil Pasta with Corn and Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound (450 g) short pasta such as, fusilli or casarecce; Kosher salt; 3/4 pound (340 g) cherry tomatoes, halved (about 2 cups); 1 1/2 cups cooked fresh or frozen corn kernels (7 1/2 ounces; 213 g); 8 ounces (227 g) canned or jarred hearts of palm, sliced into 1/4-inch coins (about 1 1/2 cups), optional; 1/4 cup finely minced red onion, from 1 small onion (1 1/4 ounces; 35 g); 4 medium ripe Hass avocados (about 23 ounces; 652 g), pitted, peeled, and chopped; 1 serrano chile (about 25 g), stemmed, seeded, and chopped; 1/2 cup (15 g) packed basil leaves; 1 medium clove garlic; 2/3 cup (160 ml) crema or sour cream (see notes); 6 tablespoons (90 ml) fresh lime juice (from 3 to 4 limes); 1/3 cup (35 g) finely grated Parmesan cheese; 3 teaspoons (9 g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight; Torn basil leaves; Finely grated lime zest

Total time: 30 min
servings: 4 servings
Dish type: Main dish

Contains milkVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

5 min

Cook

20 min

Total time

30 min

Ingredients

servings

1 lb (450 g) short pasta such as, fusilli or casarecce
Kosher salt
3 /4 pound (340 g) cherry tomatoes, halved (about 2 cups)
1 1/2 cups cooked fresh or frozen corn kernels (7 1/2 ounces; 213 g)
8 ounces (227 g) canned or jarred hearts of palm, sliced into 1/4-inch coins (about 1 1/2 cups), optional
1 /4 cup finely minced red onion, from 1 small onion (1 1/4 ounces; 35 g)
4 medium ripe Hass avocados (about 23 ounces; 652 g), pitted, peeled, and chopped
1 serrano chile (about 25 g), stemmed, seeded, and chopped
1 /2 cup (15 g) packed basil leaves
1 medium clove garlic
2 /3 cup (160 ml) crema or sour cream (see notes)
6 c. à soupe (90 ml) fresh lime juice (from 3 to 4 limes)
1 /3 cup (35 g) finely grated Parmesan cheese
3 c. à café (9 g) Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume or the same weight
Torn basil leaves
Finely grated lime zest

Method

1
Bring a large pot of salted water to a boil. Cook pasta until al dente according to the package's instructions. Reserve 1 cup pasta water, then drain. Allow pasta to cool slightly, about 5 minutes.
2
Meanwhile, in a blender, combine avocados, serrano, basil, garlic, crema, lime juice, Parmesan, salt, and 1/4 cup reserved pasta water. Blend until smooth, adding additional pasta water 2 tablespoons at a time as needed to achieve a smooth, creamy consistency, about 1 minute.
3
Transfer warm pasta to now-empty pot or a large bowl. Add avocado sauce and toss well until pasta is evenly coated, adding additional pasta water 2 tablespoons at a time as needed until sauce is creamy, glossy, and generously coats pasta.
4
Fold in tomatoes, corn, hearts of palm, if using, and red onion. Taste and adjust with additional salt as needed.
5
Transfer to a serving bowl. Top with basil and lime zest. Serve.

Nutrition

calories: 694 kcal
fatContent: 41 g
fiberContent: 18 g
sugarContent: 8 g
sodiumContent: 1646 mg
proteinContent: 18 g
cholesterolContent: 42 mg
carbohydrateContent: 73 g
saturatedFatContent: 12 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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