[Recipe] "The Working Girl's" Avocado Pasta

I have a lot of energy-- what I don't have is time.  I work long, unpredictable hours and cram whatever I can into the little time left over.  And so I'm always excited by sexy words like "multi-tasking" and "30-minute (or less) dinner."  (Also "yoga pants," "doggy cuddles," and "Dr. Spencer Reid," but that might be TMI.)

Today's recipe is a gem because it can all be done in 20 minutes and is delightfully, deceptively rich and creamy when, in actuality, it's light and healthy.  The perfect weekday recipe for any girl who has a "head for business and a bod for sin."  (I'm just kidding, but this infamous line from The Working Girl seemed only apt.)

"The Working Girl's" Avocado Pasta
A recipe by Damn Delicious
Prep Time: 10 minutes
Cook Time: 10 minutes
Overall Time: 20 minutes

Ingredients
12 ounces spaghetti (though you can use any pasta you like)
2 ripe avocados, halved, seeded, and peeled
1/2 cup fresh basil leaves
2 cloves garlic
the juice of one lemon, freshly squeezed
kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup corn kernels (I like to steam corn and then scrape the kernels off, but you can used canned corn as well, drained and rinsed)

Directions
1.  In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2.  To make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper to taste.  With the motor running, add olive oil in a slow stream until emulsified; set aside.
* Note:  Don't be afraid to slightly overseason at this step-- the sauce will need to be spread over 12 ounces of pasta and may need the extra seasoning.  Alternatively, taste again once the sauce has been mixed in and salt to taste.

3.  In a large bowl, combine the pasta, avocado sauce, cherry tomatoes, and corn.