250g fussili or spiral pasta
2 ripe avocados, flesh of
1 cup cilantro (wansuy), roughly chopped
3 garlic cloves, chopped
2 tbsp calamansi juice
½ cup olive oil
½ tsp salt
1/8 tsp ground black pepper
½ cup whole corn kernel
½ cup cherry tomatoes, halved
½ cup canned kidney beans, rinsed and drained
- Cook the pasta according to package instructions. Drain and set aside to cool.
- To make the avocado pesto sauce, place the avocado, cilantro, garlic, calamansi juice, olive oil, salt and pepper in a blender. Puree until smooth.
- In a large bowl, combine the pasta, avocado pesto sauce, corn, cherry tomatoes and kidney beans. Toss until well combined.
- Adjust the seasoning and chill in the refrigerator for at least 30 minutes before serving.