To prepare the pesto, in a food processor or blender, combine the basil, garlic, pine nuts and cheese. Pulse until coarse. If you are using a blender you may need to dig in with a spatula to stir things up a few times. While running, pour in the olive oil. Taste, add salt and PEPPER as desired.
Bring a large pot of water to a boil. In a small bowl, combine the tomato, olive oil and vinegar plus OREGANO, if using, and stir to combine. Set aside while cooking the pasta. Once the water is boiling, add the pasta, beans and corn. Cook for 7-8 minutes, drain and rinse. Place the ricotta cheese in a large serving bowl (this dish can be hard to mix well, so make sure you have a roomy bowl). Add the pesto and stir to combine. Add the pasta/veggie mix and toss well but gently to coat. Pour the tomato mix over the pasta and stir. Sprinkle with extra Parmesan cheese and salt and PEPPER to taste and serve.
Prep. time: 25 minutes
Cooking time: 8 minutes
Servings 8; Serving Size 2 cups (262g); Calories 560; Calories from fat 280; Total fat 31g; Cholesterol 125mg; Sodium 360mg; Carbohydrate 54g; Dietary Fiber 7g; Sugars 4g; Protein 21g.