Easy Pesto Pasta Salad with Pine Nuts

Cook the farfalle in a large pan of salted boiling water according to the package directions until al dente. Drain well, then toss the hot pasta with 1 tbsp olive oil to prevent sticking. Transfer to a large bowl and let it cool, stirring occasionally.

While the pasta cools, toast the pine nuts in a dry skillet over low heat for 4 to 5 minutes, shaking the pan often, until lightly golden. Once the pasta is fully cooled, add the pesto, remaining 2 tbsp olive oil, toasted pine nuts, basil, lemon zest, lemon juice, cherry tomatoes, sweetcorn, peas, and rocket. Toss until evenly coated, season to taste, then finish with shaved Parmesan and serve.