1 lb. orecchiette pasta
2 ears fresh corn, husks removed
7 oz. basil or spinach pesto
2 avocados, pitted and diced
Freshly ground black pepper
1 c. chopped fresh parsley, plus more for garnish
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta and rinse with cold water until cool.
Meanwhile, cook corn in pasta water for 2 to 3 minutes. Drain and rinse under cold water; cut kernels off the cob. In a large mixing bowl mix pesto and avocado; mash lightly using a fork and season with pepper. Toss together with pasta and parsley.
Serve on large platter. Top with corn and garnish with more parsley.
Avocado-Pesto Pasta Salad with Fresh Corn