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250g dried pasta of choice

1 can chickpeas, drained and rinsed

1 cup rocket/arugula

250g cherry tomatoes, halved

1 can corn, rinsed, drained and pan fried until golden and slightly charred

1 small red onion, diced

1 red bell pepper, diced

Handful fresh basil (add as much or as little as you'd like! It honestly still tastes great)

1 packed cup sundried tomatoes (in oil or without)

¼ cup cashews or pine nuts

2 cloves garlic

1.5 tbsp lemon juice

Oil from the jar of sundried tomatoes (Start with ⅓ then use more as needed)

Salt & pepper, to taste

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1. Cook your pasta according to the package instructions. Drain, rinse in cold water and set aside.

2. In the meantime, add your basil, sun-dried tomatoes, cashews/pine nuts, garlic and lemon juice into a processor or blender. Process on low speed until all the ingredients have broken down.

3. With the motor still running, begin to pour in your oil in a thin stream. Start with ⅓ cup and increase to ½ or more if needed until you reach desired consistency.

4. To assemble, add your cooked pasta, chickpeas, rocket, cherry tomatoes, corn, red onion and capsicum into a large bowl. Top with the pesto then mix well until all ingredients are well coated.

5. Season to taste if necessary and serve! This is meant to be enjoyed cold/as is but if preferred you can heat it up too.

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