2 cups chicken stock, boiling -- more as needed 1 cup corn kernels -- from two ears corn 1 avocado -- peeled and seeded 2 tablespoons chopped chives 1 teaspoon lemon juice 4 tomatillos -- parboiled 1 jalapeno -- seeded and chopped 1 tablespoon olive oil salt and pepper -- to taste 1 pound angel hair pasta -- cooked al dente 1/2 cup freshly grated Parmesan cheese -- for topping Put all ingredients except the pasta and cheese in a blender, beginning with two cups of stock and adding more as needed, up to three cups total. Taste for seasoning and adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour over cooked pasta, toss, and serve with Parmesan cheese.
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