Cook the rigatoni in salted water until al dente.

While the pasta cooks, prepare the cream sauce and red pesto.

Drain the pasta and add it to the sweet corn cream sauce, tossing until fully coated.

Plate the pasta and top with dollops of red pesto.

Garnish with toasted pumpkin seeds, crumbled feta, and fresh basil. Serve warm.

In a saucepan over medium heat, melt the butter with the cream and thyme sprigs.

Add the corn and cook for about 5 minutes, until the kernels are soft.

Stir in the honey and salt to taste. Remove thyme sprigs.

Blend the mixture until smooth and creamy.

Combine all ingredients in a food processor or blender.

Blend until smooth, adjusting seasoning to taste.