Green Goddess Pasta Salad

It’s all about a creamy, herbie, zesty sauce, enriched with the deliciousness of the avocados to really bring it to life! So good!



Ingredients:
- 4 avocados
- Zest and juice of 1 large lemon
- 1 cup natural yoghurt
- Pinch of dried chili flakes
- 2 handfuls of basil leaves
- 2 handfuls of flat leaf parsley leaves
- Salt and pepper, to taste
- 2 cobs of corn
- 500g spiral pasta
- 200g diced bacon
- 2 tbsp tiny capers
- 1 punnet grape tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1/3 cup semi-dried cherry tomatoes



Method:
1. To make the Green Goddess sauce, scoop the flesh of 2 Delcados, the lemon zest, juice, yoghurt, chili flakes, & half the basil and parsley into a blender with some salt & pepper to taste. Blend to a smooth sauce. Taste and adjust if needed, and set aside.
2. Bring a large pot of lightly salted water to the boil & cook the corn cobs for 5 minutes, then remove (but do not drain the water). Set the corn aside & allow to cool.
3. Add the pasta to the boiling water & cook for 9 minutes (or according to pack instructions). Drain, then refresh under cold water and drain again.
4. Meanwhile once the corn has cooled, cut it off the cob and set aside.
5. Cook the bacon in a frying pan until crispy. Add the caper for 2 minutes toward the end to become slightly crisp and fragrant.
6. Roughly chop the remaining parsley & combine in a large mixing bowl with the cooked pasta, corn, tomatoes, bacon, & capers. Pour in the avocado sauce and olive oil. Toss gently to combine & season to taste.
7. Scoop the remaining 2 Delcados from their skin & cut into large wedges. Add to the salad, tossing a couple times more to mix.
8. Serve the salad scattered with the semi-dried tomatoes & remaining basil leaves.




Enjoy!