Avocado & Prosciutto Pasta
BY
bimaz
Bianca• 12 ounces Spaghetti
• 2 ripe Avocados (halved, seeded
and peeled).
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed
lemon juice
• Salt & pepper
• 1/3 cup olive oil
• 1 cup cherry tomatoes (halved)
• 1/2 cup corn kernels (drained &
rinsed)
• 3-4 slices prosciutto
METHOD:
• Boil salted water in large pot &
cook pasta according to directions
on packet; drain.
• Avocado sauce: combine avocado,
basil, garlic & lemon juice in food
processor; season with salt &
pepper. Add olive oil in a slow
stream until emulsified.
• In a large bowl; combine pasta with
avocado sauce, cherry tomatoes,
corn & prosciutto to serve.