Vibrant Corn and Cherry Tomato Pesto Pasta

1.Bring 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.

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

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

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

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

6.Add 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.

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

8.Serve the pasta warm, garnished with grated Parmesan cheese if desired.