Roast the beets by drizzling them with olive oil, wrapping in foil, and baking for ~45 minutes at 400F. When cooked, peel, chop into large chunks, cubes, or slices.
PESTO: Trim the stems off the basil. Quarter or roughly chop the garlic. Put the basil, garlic, toasted pine nuts, salt, and pepper in a food processor or blender. With the food processor on, slowly add the olive oil. Taste and season with salt and pepper to taste.
Bring a pot of water to boil. Cook and drain the pasta.
Add the following to a large serving bowl: corn, pesto, goat cheese, avocado arugula, pasta, and beets.
Toss and serve! Just as delicious hot as it is cold.
If you plan to serve this dish cold, do not rinse the pasta to speed up the process. It is better for you to mix the pasta together hot than to cool the pasta down by rinsing it. Rinsing the pasta will prevent the sauce from absorbing into the noodles.Avocado is best served immediately after cutting it, even in this pasta. If you keep it in a sealed container in the refrigerator, it is also OK the next day. Do not reheat.