To make pesto, remove the basil leaves from the stems, then wash the leaves, and pat them dry. Place the basil leaves, pine nuts, peeled garlic cloves, and Parmesan in a food processor or blender.

Quickly pulse the ingredients until barely combined, then add one-third cup of extra virgin olive oil and blend thoroughly. Add the remaining olive oil and additional grated Parmesan to achieve the desired consistency. Season with salt and pepper, to taste. Store in an airtight jar in the refrigerator until ready to use.

Cook the pasta according to the package directions, adding corn kernels during the last 3 minutes of cooking time.

Drain the pasta and transfer it to a large mixing bowl. Add pesto, olive oil, lemon juice, and fresh basil to the past and stir to combine. Season to taste with salt and pepper.

Add the tomato and mozzarella balls to the pasta. Gently stir to combine and refrigerate for 30 minutes for flavors to marry before serving.

When ready to serve, garnish with additional fresh basil and enjoy!