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2 cups chicken stock, boiling — more as needed

1 cup corn kernels — from two ears corn

1 avocado — peeled and seeded

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 pound angel hair pasta — cooked al dente

1/2 cup freshly grated Parmesan cheese — for topping

Put all ingredients except the pasta and cheese in a blender, beginning with two cups of stock and adding more as needed, up to three cups total. Taste for seasoning and adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour over cooked pasta, toss, and serve with Parmesan cheese.

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