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