This recipe is something I’ve been making for a couple of years, there is so much room to experiment or fit it more towards you, if you don’t like mashed avocado then leave in smaller chunks to eat with the pasta, if you love sweetcorn then buy a bigger tin and dump it all in, it’s so quick and easy and even if you don’t have the ingredients it's so cheap to buy.
Also if we’re being honest…I don’t like avocado. It has no real taste to me and the slimy texture isn’t something I enjoy, but mash it up with some tasty pesto and pour over pasta shells with some sweetcorn and I could eat it everyday (this could be a sneaky way to get your kids to eat avocado too!)
So now for the recipe!
This recipe makes enough for 5-6 portions
- 2 small avocados (or 1 large avocado)
- 2 Tins Of Sweetcorn
- 1Kg of Conchiglie Pasta Shells
- Pinch of Salt and Pepper
- 190g Green Pesto Sauce
First off we need to cook our pasta, it's easy to follow the instructions on the bag but use a medium pan and I used about 400g of pasta for 2 and a bit portions, bring your pasta to the boil and allow it to cook for around 10-12 minutes, we want it al dente (slightly chewy) but not crunchy or soggy. Don’t forget to add a generous helping of salt to the water before boiling the pasta! Once this is done, allow it to drain and cool for about 10 minutes.
Whilst the pasta is cooling it's time to make the pesto/avo sauce! CAREFULLY cut the avocado into small chunks (please don’t cut yourself, avocados are a bit of a menace to cut) and add in a bowl with the pesto sauce. Using a fork mash all the avocado as small as you can get it to mix with the pesto but don’t let it get slimy, then add salt and pepper to taste.
Now your pasta should be lukewarm but not boiling, add your tin of sweetcorn into the pasta bowl and pour your avocado pesto sauce on top and mix well! We want every pasta shell and every bit of sweetcorn to be covered in the yummy sauce.
Transfer to your favourite bowl and we’re done!
Now you have a quick, easy and nutritious lunch or maybe even a summer time dinner! As someone who tries very hard to be better at cooking/baking but never quite seems to get there, this recipe always gives me hope. A foolproof recipe that's cheap to prepare and lasts a few days in the fridge if you’re meal-prepping.
Please let me know if you give this a go and how it went down!