Penne With Creamy Avocado Pesto, Roasted Tomatoes and Corn
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb. penne pasta + one cup reserved pasta water
  • 1 pint cherry or grape tomatoes
  • 2 ripe avocado
  • 1 cup basil leaves
  • 1 clove garlic cut in half
  • juice from half fresh lemon
  • 2 ears of fresh corn shucked
  • ¼ tsp coarse salt for the pesto + more for tomatoes
  • pepper
  1. Preheat oven to 450 F.
  2. Bring a large pot of salted water to a boil
  3. Add in pasta and cook according to package directions.
  4. While pasta is cooking, place tomatoes on a baking sheet and generously sprinkle with salt and pepper.
  5. Cook until slightly blistered about 8-10 minutes.
  6. Before draining pasta, reserve 1 cup of the water.
  7. Add drained pasta back into pot and set aside.
  8. In a food processor pulse avocado, basil, garlic, lemon juice and salt, pepper.
  9. While pulsing, add in a few drops of the pasta water at a time until the pesto is creamy but not too loose.
  10. Stir pesto to the pot of pasta along with tomatoes and corn.
  11. Season to taste.
  12. Top with pecorino or parmesan cheese if desired.
  13. *see notes above
Recipe by The Hanging Spoon at