Angel Hair Pasta With Avocado Corn Cream

  • 2 to 3 cups chicken stock, boiling
  • 2 ears of corn (to make 1 cup kernels)
  • 1 ripe avocado
  • 2 tablespoons chopped chives
  • 1 teaspoon lemon juice
  • 4 tomatillos, parboiled
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 pound angel hair pasta, cooked al dente
  • 1/2 cup 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.