Ingredients

Serves 6

　　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

　　

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.