Vibrant Corn and Cherry Tomato Pesto Pasta

1Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta.

2While the pasta cooks, heat the olive oil (2 tablespoons) in a large skillet over medium heat. Add the minced garlic (2 cloves) and sliced red onion (1 small) and sauté for 3-4 minutes until softened and fragrant, but not browned.

3Add the sweetcorn kernels to the skillet and cook for another 3 minutes, stirring occasionally, until they are tender and slightly golden.

4Add the halved cherry tomatoes (1 cup) to the skillet and cook for 2 minutes until they just begin to soften. Season with salt and freshly ground black pepper to taste.

5Reduce the heat to low and stir in the jarred red pesto (1 cup), mixing well to combine with the vegetables.

6Add the drained pasta to the skillet and toss everything together, adding reserved pasta water a little at a time to loosen the sauce and help it coat the pasta evenly.

7Remove from heat and stir in the fresh basil leaves (¼ cup) and lemon juice to brighten the flavors. Adjust seasoning with salt and pepper if needed.

8Serve the pasta warm, garnished with grated Parmesan cheese (50 g) if desired.