Foodie Friday: Tom Walton’s green goddess pasta salad

• To make the Green Goddess sauce, scoop the flesh of 2 Delcados, the lemon zest, juice, yoghurt, chili flakes, and half the basil and parsley into a blender with some salt and pepper to taste. Blend to a smooth sauce. Taste and adjust if needed, and set aside.
• Bring a large pot of lightly salted water to the boil and cook the corn cobs for 5 minutes, then remove (but do not drain the water). Set the corn aside and allow to cool.
• Add the pasta to the boiling water and cook for 9 minutes (or according to pack instructions). Drain, then refresh under cold water and drain again.
• Meanwhile once the corn has cooled, cut it off the cob and set aside.
• Cook the bacon in a frying pan until crispy. Add the caper for 2 minutes toward the end to become slightly crisp and fragrant.
• Roughly chop the remaining parsley and combine in a large mixing bowl with the cooked pasta, corn, tomatoes, bacon, and capers. Pour in the avocado sauce and olive oil. Toss gently to combine and season to taste.
• Scoop the remaining 2 Delcados from their skin and cut into large wedges. Add to the salad, tossing a couple times more to mix.
• Serve the salad scattered with the semi dried tomatoes and remaining basil leaves.

TIPS:

• Delcados are the ideal choice for this dish thanks to their smooth, buttery texture, making for a perfectly creamy Green Goddess sauce. Delcados are slow grown, left on the tree for nearly twice as long as other avocados to let their rich, unique flavour develop.
• For effortless entertaining, you can prep the Delcado Green Goddess sauce, pasta and corn ahead of time and keep them separately in the fridge. Simply mix everything together and add the final touches when you’re ready to serve.