Avo-Pesto braai pasta salad

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Ingredients

• kosher salt
• 500g. orecchiette or farfelle pasta
• 2 ears fresh corn, husks removed
• 190g. basil pesto
• 3 avocados, pitted and diced
• Freshly ground black pepper
• 1 c. chopped fresh parsley and basil, plus more for garnish

Directions

1. Bring a large stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta and rinse with cold water until cool.
2. Meanwhile, cook corn in pasta water for 2 to 3 minutes. Drain and rinse under cold water; cut kernels off the cob.
3. In a large mixing bowl or blender , mix pesto and avocado; mash lightly using a fork and season with pepper. Toss together with pasta and parsley.
4. Serve on large platter. Top with corn and garnish with more parsley.