12 oz whole wheat pasta
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 Tblsp freshly squeezed lemon juice
kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed ( I left this out, I absolutely hate corn in pasta)
In a large pot of boiling salt water, cook pasta according to package instructions; drain well.
To make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes, and corn (if your into that sort of thing).
Serve immediately. EnJOY!