Layered Rainbow Pasta Salad - San Remo

Ingredients

• 2 large beetroot (or pumpkin)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 corn cobs, husk intact
• 3 cups packed basil and/or dill leaves
• 1/2 cup pine nuts, or nut/seed of choice, toasted
• 1/4 cup olive oil, or water
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 300g San Remo No. 28 Small Shell Pasta
• 3 cups cherry tomatoes, halved
• 400g can butter beans, drained
• 2 cups salad leaves
• 1 medium cucumber, chopped
• 1 small zucchini, spiralised (optional)