Recipe - Angel Hair Pasta With Avocado Corn Cream

2 cup Chicken stock; boiling (up
to 3)
2 Ears of corn (to make 1 cup
kernels)
1 Ripe avocado
2 tablespoon Chopped chives
1 teaspoon Lemon juice
4 Tomatillos; parboiled
1 Jalapeno; seeded and chopped
1 tablespoon Olive oil
Salt and pepper to taste
1 pound Angel hair pasta; cooked al
dente
One half cup Freshly grated Parmesan
cheese

From the Detroit News:

Put all ingredients except the pasta and cheese in a blender, beginning
with 2 cups of stock and adding more as needed. Taste for seasoning and
adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour
over cooked pasta, toss and serve with Parmesan cheese. Makes 4 servings.

Per serving: 627 calories; 17 g fat (4 g saturated fat; 24 percent calories
from fat); 9 mg cholesterol; 827 mg sodium; 96 g carbohydrates.

Posted to CHILEHEADS DIGEST V4 #049 by Judy Howle howle@ebicom.net on
Jul 30, 1997