Tuna & Pesto Pasta

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4 ears tender, sweet corn

Leaves from 1 bunch basil

2 tablespoons chopped shallots

1 medium garlic clove

1 1/2 teaspoons grated fresh ginger

1/4 cup pine nuts or almonds

1/2 cup extra virgin olive oil

1 teaspoon lemon juice, or to taste

1 1/2 teaspoons kosher salt, or to taste

1/8 teaspoon freshly ground pepper, or to taste

1 1/2 pounds fresh tuna

1 pound farfalle pasta

1 pint cherry tomatoes, cut in halves

Chopped flat-leaf parsley (optional)

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