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Cook the pasta according to package instructions. Drain and set aside to cool.
In a blender or food processor, combine the corn kernels, cucumber, cherry tomatoes, pine nuts, Parmesan cheese, basil leaves, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth to make the pesto.
In a large bowl, combine the cooked pasta with the cucumber-corn pesto. Toss until the pasta is coated.
Garnish with additional basil leaves and Parmesan cheese, if desired.
Serve chilled and enjoy!