Orecchiette with Corn, Basil, and Pine Nuts

Directions

1. 1.

   Combine corn and 4 Tbsp. butter in a large bowl.

2. 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.

3. 3.

   Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.