Avocado-Pesto Pasta Salad with Fresh Corn

Ingredients

• kosher salt
• 1 lb. (450 g) orecchiette pasta
• 2 ears fresh corn, husks removed
• 7 oz. (200 g) basil or spinach pesto
• 2 avocados, pitted and diced
• Freshly ground black pepper
• 1 c. (240 ml) chopped fresh parsley, plus more for garnish

Method

1. Bring an 8-quart (7.57 L) stock pot of water to a boil and generously season it with salt. Cook the pasta according to the package directions until al dente, then drain and rinse it with cold water until cool.
2. Meanwhile, cook the corn in the pasta water for 2 to 3 minutes. Drain, rinse under cold water, and cut the kernels off the cob.
3. In a large mixing bowl, combine the pesto and avocado. Mash lightly using a fork and season with pepper.
4. Toss the pesto mixture together with the pasta and parsley.
5. Serve on a large platter. Top with the corn and garnish with more parsley.