Boil the farfalle pasta in hot boiling water as per the package instructions.

Strain the pasta and run under cold water.

Let it cool for a while and then keep it in the refrigerator to chill.

Take a bowl and add the bell peppers, boiled sweet corns, and tomatoes in it.

Now add the cold pasta, salt, pepper, and Italian seasoning and mix well using your hands.

Keep it in the refrigerator once again and let it cool.

To make the mint pesto, process the mint, garlic, and groundnuts in a food processor until finely chopped.

Add the olive oil, lemon juice, and water.

Process until thick paste forms, adding a little extra water if necessary.

Mix the pesto with the cold pasta salad and accompany it with bread and a glass of wine.