Angel Hair with Avocado Corn Cream

This is pasta with a twist: everything except the noodles goes into the blender (creamy avocado, fresh corn kernels, tangy tomatillos, a hit of jalapeño, and chicken stock) and whirs into a smooth, pale green sauce that’s rich but somehow light at the same time.

You simmer it briefly to meld the flavors, then toss with angel hair and finish with Parmesan.

The result is something between an Alfredo and a salsa verde, with sweet corn pops and fresh chive accents that make every bite interesting.

Kitchen Tips

• Parboil tomatillos first: A quick blanch softens them and removes some tartness before blending.
• Adjust stock gradually: Start with 2 cups and add more as needed to reach your preferred sauce consistency (thinner for coating, thicker for creamier).
• Seed the jalapeño: Removing seeds keeps the heat moderate; leave them in if you want more fire.
• Stir frequently while simmering: The avocado-based sauce can stick to the pan bottom, so keep it moving.

Variations

• Add protein: Top with grilled chicken, shrimp, or black beans for a complete meal.
• Make it vegan: Use vegetable stock instead of chicken broth and skip the Parmesan (or use nutritional yeast).
• Try cilantro: Swap chives for fresh cilantro for a more traditional Southwestern flavor.