Ingredients
- 12 ounces spaghetti
- 2 ripe avocados, halved, seeded and peeled
- ½ cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup olive oil
- 1 cup cherry tomatoes, halved
- ½ cup canned corn kernels, drained and rinsed