Avocado, Charred Corn, and Heirloom Tomato Pasta with Cilantro-Chile-Lime Sauce
A summery, Mexican, vegetarian pasta. Cilantro-Cile-Lime Pasta sauce coated noodles served with charred corn, sliced avocado, and mini heirloom tomatoes.
Yields: 4-6 Servings
For the Sauce:
Small Handful Fresh Cilantro
1/2 Cup Extra Virgin Olive Oil
Juice 1 1/2 Limes
1/2 Teaspoon Sea Salt
Freshly Ground Black Pepper (About 5 Grinds)
1 Garlic Clove, roughly chopped
Pinch of Crushed Red Pepper Flakes
For the Pasta:
1 LB of Cooked Whole Wheat Spaghetti
1 Ripe Avocado, peeled, pitted, and thinly sliced
1 Cob of Corn
6 Ounces Mini Heirloom Tomatoes, sliced in half
Radish or Kale Microgreens, for garnish
Add the cilantro, salt, pepper, chile flakes, lime juice, and olive oil to a food processor. Puree/Grind for three minutes until combined.
Cook the pasta according the instructions. Pour into a colander and then let sit until the rest of the ingredients are prepared.
To char the corn, you have three options. Husk the corn and set over a medium flame stovetop or over an open grill flame. Or you can char the corn under a broiler in the oven set to high. Once charred, sit the corn upright in the serving bowl. Use a sharp knife to cut the kernels off the cob. Turn the cob and slice the other side. Continue turning and slicing until all kernels are sliced off the cob.
Add the pasta to the large bowl in which the kernels are also in. Toss the pasta, corn, and sauce together in the bowl.
Top the pasta with halved tomatoes, sliced avocado, and microgreens. Serve!