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Cook pasta according to box directions.
Dry pine nuts on hot pan.
Chop the garlic. Squeeze the juice of two halves of lemon. Prepare the pesto sauce: in a blender bowl combine the basil, parsley, garlic, pine nuts, pour the olive oil, the juice of half a lemon, salt everything ad pepper and whisk.
Scald tomatoes, then pour over ice water and peel.
Rind avocados, remove the seeds, pour pulp with the remaining lemon juice and leave for a while.
Cut sweet pepper, avocado, tomatoes.
Add pesto, avocado, peppers, tomatoes, tuna, corn and yogurt to the hot pasta. Salt and pepper everything and mix.