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Avocado Pesto Spaghetti with Grilled Corn

Sarah
  • 30 minutes
  • Serves 8

INGREDIENTS

2 cups

loosely-packed baby spinach

1/2 cup

fresh basil leaves

1/2 cup

pine nuts

1 clove

garlic

1/4 cup

grated Parmesan cheese

1

medium ripe avocado (pitted and diced)

1/4 cup

plus 1 teaspoon olive oil

Salt and pepper

3

ears sweet corn (silk and husks removed)

1 lb

hot spaghetti pasta (cooked according to package instructions and 1/2 cup cooking water reserved)