250g fussili or spiral pasta

2 ripe avocados, flesh of

1 cup cilantro (wansuy), roughly chopped

3 garlic cloves, chopped

2 tbsp calamansi juice

½ cup olive oil

½ tsp salt

1/8 tsp ground black pepper

½ cup whole corn kernel

½ cup cherry tomatoes, halved

½ cup canned kidney beans, rinsed and drained



  1. Cook the pasta according to package instructions. Drain and set aside to cool.
  2. To make the avocado pesto sauce, place the avocado, cilantro, garlic, calamansi juice, olive oil, salt and pepper in a blender. Puree until smooth.
  3. In a large bowl, combine the pasta, avocado pesto sauce, corn, cherry tomatoes and kidney beans. Toss until well combined.
  4. Adjust the seasoning and chill in the refrigerator for at least 30 minutes before serving.