In a small mixing bowl, whisk together the tahini and lemon juice. Add the lemon juice slowly, just until you achieve a rich, thick sauce that you can drizzle.

While the pasta cooks, heat a splash of olive oil in a large skillet. Slice the carrots and add them to the skillet with salt and pepper. Sauté until barely tender.

While the carrots cook, dice up the bell peppers. Once the carrots are barely tender, add the peppers to the skillet. Sauté for another few minutes.

Cut the red cabbage into thin ribbons and add them to the skillet. Cook for another minute or two, until the cabbage is tender.

Remove the ribs from the kale leaves and then cut the leaves into ribbons. When the other veggies are tender, add the corn and kale and turn off the heat.

Add the pasta into the skillet of veggies and mix well.

Transfer to a serving dish. Garnish the pasta with a generous drizzle of the lemon-tahini sauce, torn basil leaves, almonds, and sesame seeds.