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Angel Hair Pasta With Avocado Corn Cream
2 c Chicken stock; boiling (up to 3)
2 Ears of corn (to make 1 cup kernels)
1 Ripe avocado
2 tb Chopped chives
1 ts Lemon juice
4 Tomatillos; parboiled
1 Jalapeno; seeded and chopped
1 tb Olive oil
Salt and pepper to taste
1 lb Angel hair pasta; cooked al dente
1/2 c Freshly grated Parmesan cheese
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.
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