Orecchiette with Corn, Basil, and Pine Nuts
3.8
(12)
Photo by Danny Kim, food and prop styling by Ali Nardi
Recipe information
Yield
Serves 6
Ingredients
3 cups fresh corn (from about 4 ears)
4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste
1 pound orecchiette
1 teaspoon kosher salt, plus more to taste
2/3 cup torn fresh basil leaves
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted
Preparation
Step 1
Combine corn and 4 Tbsp. butter in a large bowl.
Step 2
Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
Step 3
Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.
Recipe notes
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