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Avocado Pesto Spaghetti with Grilled Corn

This pesto spaghetti is like summer in a dinner bowl.---Extra-creamy avocado pesto and smoky grilled corn takes your pesto pasta over the top in the flavor department!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 280kcal


  • 2 cups loosely-packed baby spinach
  • 1/2 cup fresh basil leaves
  • 1/2 cup pine nuts
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese
  • 1 medium ripe avocado pitted and diced
  • 1/4 cup plus 1 teaspoon olive oil
  • Salt and pepper to taste
  • 3 ears sweet corn silk and husks removed
  • 1 lb hot spaghetti pasta cooked according to package instructions and 1/2 cup cooking water reserved


  • Place spinach, basil, pine nuts, garlic, parmesan, and avocado in a food processor. With food processor running, drizzle 1/4 cup olive oil through the top until pesto is smooth, scraping down the sides if necessary. Season pesto with salt and pepper to taste.
  • Brush ears of corn with remaining 1 teaspoon olive oil. Grill over medium-high heat until corn is slightly charred, turning occasionally. When corn is cool enough to handle, cut the corn off the cobs.
  • Assemble the pasta: Toss hot pasta with pesto and grilled corn. Drizzle reserved 1/2 cup cooking water into pasta and season with salt and pepper to taste. Enjoy!


Serving: 1g | Calories: 280kcal | Carbohydrates: 24.3g | Protein: 7.9g | Fat: 19.1g | Saturated Fat: 3.5g | Polyunsaturated Fat: 15.6g | Cholesterol: 5mg | Sodium: 76mg | Fiber: 5.4g | Sugar: 1.8g