Creamy Avocado-Basil Pasta with Corn and Tomatoes

Ingredients

For 4 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. 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. 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. 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. 4.Fold in tomatoes, corn, hearts of palm, if using, and red onion. Taste and adjust with additional salt as needed.
5. 5.Transfer to a serving bowl. Top with basil and lime zest. Serve.