Basil Pesto Spaghettini

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Quarter the tomatoes; place in a bowl and season with salt and pepper. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Grate the cheese on the small side of a box grater.

Add the spaghettini to the pot of boiling water and cook 5 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water, drain thoroughly.

While the spaghettini cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the corn and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the seasoned tomatoes and cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.

Add the cooked spaghettini and half the reserved cooking water to the pan of cooked corn and tomatoes. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until coated. Turn off the heat. Add the olives and pesto; stir to thoroughly combine. (If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Season with salt and pepper to taste.

Divide the finished spaghettini between 2 dishes. Garnish with the cheese. Enjoy!