Avocado, Charred Corn, and Heirloom Tomato Pasta with Cilantro-Chile-Lime Sauce

August 8, 2016

Avocado, Charred Corn, & Heirloom Tomato Pasta with Cilantro-Chili-Lime Sauce | Sarcastic CookingHoly moly (in Andy’s words). What a long ass recipe titleĀ and what a weekend. If you followed along on Snapchat and Instagram, you know what I am talking about. If not, ummm, why aren’t you following along on, like, the one weekend a year I go out with my gal pals???? I understand. I am sure you live a more exciting life than me so you didn’t want to see all the over drinking and over eating I did all weekend long in my beautiful Chi town. (Recap post coming soon).

All good things must come to an end though. I am back home, reunited with all my boys. I came home to a semblance of order and normalcy. The house wasn’t a total mess, so that’s a plus. But, I did get back and demand a nap during the kids nap time. I also demanded a 15 minute drive to pick up a Lou Malnati’s pizza. After the weekend of solo parenting, Mike let me have the nap but put his foot down to the idea of him driving with both kids to go get me a pizza.

Sigh, a girl can dream, right?

Avocado, Charred Corn, and Heirloom Tomato Pasta | Sarcastic Cooking

I looked at my unpacked suitcase with a feeling of disgust and then went to put my hair in a pony (goodbye lovely blowout), pop on some sweatpants, and just give in to the lazy Sunday night vibes. All of a sudden I got a text from my Mom. “Hey wanna meet me and your father at said Mexican restaurant?”

Hmmm…

Sweatpants and an unwashed ponytail are awesome. So that’s one point towards staying home. Not cooking or having to do laundry right now… YES! That is the tipping point. We are going to meet you! I really didn’t feel like leaving the house but I reeeeeeeally didn’t want to figure out dinner or start the laundry. Plus, having my parents there to visit and help with the kiddos is a tripleĀ plus. We headed out for a lil Mexican dinner and Sunday funday. Heck yeah, I will continue my girls weekend shenanigans for another day!

Mexican Pasta! Chile-Lime Sauce. Charred Corn, Avocado, and Heirloom Tomato Pasta. | Sarcastic Cooking

I was brought back to reality by a bad, quick onset, diaper rash and a looming bed time for the other child. #putthatdrinkdownyoureamom

We get back home. Get small boy fed, furry male dog fed, and larger boy child’s diaper rash under control. Mike offers to put my laundry in the washing machine if I do bedtime.

Fast forward to 9:45pm.

Clearly I should have taken the laundry option.

I think I am still foggy minded from the weekend. I apologize for not thinking far enough in advance to either have written this post before I left or have more frame of mind currently to come up with a transition to the recipe below.

Enjoy the recipe.

Sarcastic cook, signing off!

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.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4 -6 Servings

Ingredients

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

Instructions

  1. Add the cilantro, salt, pepper, chile flakes, lime juice, and olive oil to a food processor. Puree/Grind for three minutes until combined.
  2. Cook the pasta according the instructions. Pour into a colander and then let sit until the rest of the ingredients are prepared.
  3. 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.
  4. Add the pasta to the large bowl in which the kernels are also in. Toss the pasta, corn, and sauce together in the bowl.
  5. Top the pasta with halved tomatoes, sliced avocado, and microgreens. Serve!

You Might Also Like