250g Wilderbean Chickpea Pasta
200g of cherry tomatoes
1 cup of corn kernels (equivalent of 1 cob)
1/2 a red onion
1/2 an avocado
Juice of 1 lemon
1 clove of garlic
Handful of baby spinach
1 tbsp of olive oil
Pinch of salt and pepper
To prepare the dressing scoop out the flesh of 1.5 avocados and place into a food processor. Add the lemon juice, garlic, oil, salt and pepper and blend.
Put the pasta on to cook. When it’s ready, rinse briefly with cool water to remove the heat.
If using fresh corn, cut it off the cob and cook lightly in a saucepan with a little water for a few minutes until softened. Strain any excess water and put aside
Slice the baby tomatoes in half, dice the remaining half an avocado and dice the red onion
In a large bowl combine the pasta, corn, tomatoes, onion, avocado and the avocado sauce. You're ready to serve.