Step 1

Bring a large pot of water to a boil over high heat. Add enough salt so it tastes mildly salty (the goat cheese will add saltiness as well).

Step 2

Add the pasta to the boiling water and cook according to the packaging instructions until al dente. Reserve about 1 cup of the pasta cooking water and drain the pasta.

Step 3

Return the pasta to the pot, add the goat cheese and gently toss, adding a splash or two of the reserved pasta water, if needed, until the goat cheese has melted halfway. Add the tomatoes, sugar snap peas, corn, lemon zest and juice and continue to gently toss until the goat cheese fully melts and coats the pasta – the pasta should be creamy but not overly saucy. (The residual heat of the pasta will warm the vegetables but not cook them.) Add the mint and toss gently to combine. Taste, and season with salt, if desired, and pepper.

Step 4

Divide the pasta among the bowls, garnish with more mint or basil and serve.