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.