1. Cook the Del Monte Penne Pasta in a pot with boiling water for 8 minutes, strain and drizzle with oil so it does not stick to each other.
2. While the pasta is being cooked, in a saucepan, add Del Monte extra virgin olive oil and garlic and cook for a minute or two. Add in the cluster beans, carrots, dried Italian herbs, sweet corn kernels, salt and black pepper and water and cook, covered for about 7 minutes, stirring occasionally, or until the vegetables are softened.
3. Add in the cooked pasta, cornstarch, shredded cheddar and additional salt, if necessary. Turn off the gas. Serve hot with toasted bread and a drizzle of Del Monte extra virgin olive oil.

Enjoy your meal!